Determination of quality traits and possible adulteration of molasses using FT-IR spectroscopy: A study from Turkish market
Didem Peren Aykas, Gülşah Özcan Sinir, Karla Rodrigues Borba
Topics & Concepts
Partial least squares regressionFructoseChemistrySugarFood scienceSucroseMathematicsFourier transform infrared spectroscopyTurkishStatisticsEngineeringPhilosophyChemical engineeringLinguisticsSpectroscopy and Chemometric AnalysesPhytochemicals and Antioxidant ActivitiesFood composition and properties