Detection and Quantitation of Adulterated Paprika Samples Using Second-Order HPLC-FLD Fingerprints and Chemometrics
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DOI: 10.3390/foods11152376
Abstract: Paprika is a widely consumed spice in the world and its authentication has gained interest considering the increase in adulteration cases in recent years. In this study, second-order fingerprints acquired by liquid chromatography with fluorescence… read more here.
Keywords: hplc fld; order; paprika samples; second order ... See more keywords