Sign Up to like & get
recommendations!
2
Published in 2023 at "Food chemistry"
DOI: 10.2139/ssrn.4353456
Abstract: Thyme is a culinary herb highly susceptible to increasing mislabeling occurring in the spice industry. In this study, proton nuclear magnetic resonance spectroscopy (1H NMR) combined with multivariate statistics was successfully applied with two authenticity…
read more here.
Keywords:
spectroscopy;
data fusion;
analysis;
thyme ... See more keywords