| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7600603 | Food Chemistry | 2014 | 34 Pages |
Abstract
To verify the correlation between the two methods, the principal component analysis for the same mix of triticale and acai seeds in different proportions with coffee was employed. The performance for detecting adulterations in roasted and ground coffee of the two methods was compared.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Diego S. Domingues, Elis D. Pauli, Julia E.M. de Abreu, Francys W. Massura, Valderi Cristiano, Maria J. Santos, Suzana L. Nixdorf,