Starch adulteration in turmeric samples through multivariate analysis with infrared spectroscopy
Food Chem
.
2021 Mar 15:340:127899.
doi: 10.1016/j.foodchem.2020.127899.
Epub 2020 Aug 25.
Authors
Isaac Yves Lopes de Macêdo
1
,
Fabio Bahls Machado
2
,
Gabrielle Santos Ramos
2
,
André Gabriel do Carmo Costa
2
,
Rayssa Dias Batista
2
,
Arlindo Rodrigues Galvão Filho
3
,
Eduardo Ramirez Asquieri
2
,
Aparecido Ribeiro de Souza
4
,
Anselmo Elcana de Oliveira
4
,
Eric de Souza Gil
2
Affiliations
1
Pharmacy Faculty, Federal University of Goiás, Goiânia, GO, Brazil. Electronic address: isaacyvesl@gmail.com.
2
Pharmacy Faculty, Federal University of Goiás, Goiânia, GO, Brazil.
3
Computer Engineering Faculty, Campus I - Pontifical Catholic University of Goiás, Goiânia, GO, Brazil.
4
Chemistry Institute, Federal University of Goiás, Goiânia, GO, Brazil.
PMID:
32889203
DOI:
10.1016/j.foodchem.2020.127899
No abstract available