Detection of vinegar adulteration with spirit vinegar and acetic acid using UV–visible and Fourier transform infrared spectroscopy
Çağrı Çavdaroğlu, Banu Özen
Topics & Concepts
AdulterantAcetic acidFourier transform infrared spectroscopyChemistryChromatographyInfrared spectroscopyFood scienceOrganic chemistryPhysicsQuantum mechanicsSpectroscopy and Chemometric AnalysesFermentation and Sensory AnalysisPhytochemicals and Antioxidant Activities