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Deng S, Liu J, Han D, Yang X, Liu H, Zhang C, Blecker C. Synchronous fluorescence detection of nitrite in meat products based on dual-emitting dye@MOF and its portable hydrogel test kit. JOURNAL OF HAZARDOUS MATERIALS 2024; 463:132898. [PMID: 37939561 DOI: 10.1016/j.jhazmat.2023.132898] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/04/2023] [Revised: 10/07/2023] [Accepted: 10/29/2023] [Indexed: 11/10/2023]
Abstract
A novel ratiometric fluorescent nanoprobe (Rh6G@UIO-66-NH2) was fabricated for efficient nitrite (NO2-) detection in the present study. When NO2- was introduced, it interacted with the amino groups on the surface of Rh6G@UIO-66-NH2, forming diazonium salts that led to the quenching of blue fluorescence. With this strategy, a good linear relationship between NO2- concentration and the fluorescent intensity ratio of the nanoprobe in the range of 1-100 μM was established, with a detection limit of 0.021 μM. This dual-readout nanosensor was applied to analyze the concentration of NO2- in real meat samples, achieving satisfactory recovery rates of 94.72-104.52%, highlighting the practical potential of this method. Furthermore, a portable Gel/Rh6G@UIO-66-NH2 hydrogel test kit was constructed for on-spot dual-mode detection of NO2-. This kit allows for convenient colorimetric analysis and fluorometric detection when used in conjunction with a smartphone. All the photos taken with the portable kit was converted into digital information using ImageJ software. It provides colorimetric and fluorescent visual detection of NO2- over a range of 0.1-1.5 mM, achieving a direct quantitative tool for NO2- identification. This methodology presents a promising strategy for NO2- detection and expands the application prospects for on-spot monitoring of food safety assessment.
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Affiliation(s)
- Siyang Deng
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; University of Liège, Gembloux Agro-Bio Tech, Unit of Food Science and Formulation, Passage des Déportés 2, Gembloux B-5030, Belgium
| | - Junmei Liu
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; University of Liège, Gembloux Agro-Bio Tech, Unit of Food Science and Formulation, Passage des Déportés 2, Gembloux B-5030, Belgium
| | - Dong Han
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Xinting Yang
- Research Center for Information Technology, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China; National Engineering Research Center for Information Technology in Agriculture, Beijing 100097, China
| | - Huan Liu
- Research Center for Information Technology, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China; National Engineering Research Center for Information Technology in Agriculture, Beijing 100097, China.
| | - Chunhui Zhang
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
| | - Christophe Blecker
- University of Liège, Gembloux Agro-Bio Tech, Unit of Food Science and Formulation, Passage des Déportés 2, Gembloux B-5030, Belgium
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Pei H, Wang Y, He W, Deng L, Lan Q, Zhang Y, Yang L, Hu K, Li J, Liu A, Ao X, Teng H, Liu S, Zou L, Li R, Yang Y. Research of Multicopper Oxidase and Its Degradation of Histamine in Lactiplantibacillus plantarum LPZN19. Microorganisms 2023; 11:2724. [PMID: 38004736 PMCID: PMC10672810 DOI: 10.3390/microorganisms11112724] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2023] [Revised: 10/17/2023] [Accepted: 10/23/2023] [Indexed: 11/26/2023] Open
Abstract
In order to explore the structural changes and products of histamine degradation by multicopper oxidase (MCO) in Lactiplantibacillus plantarum LPZN19, a 1500 bp MCO gene in L. plantarum LPZN19 was cloned, and the recombinant MCO was expressed in E. coli BL21 (DE3). After purification by Ni2+-NTA affinity chromatography, the obtained MCO has a molecular weight of 58 kDa, and it also has the highest enzyme activity at 50 °C and pH 3.5, with a relative enzyme activity of 100%, and it maintains 57.71% of the relative enzyme activity at 5% salt concentration. The secondary structure of MCO was determined by circular dichroism, in which the proportions of the α-helix, β-sheet, β-turn and random coil were 2.9%, 39.7%, 21.2% and 36.1%, respectively. The 6xj0.1.A with a credibility of 68.21% was selected as the template to predict the tertiary structure of MCO in L. plantarum LPZN19, and the results indicated that the main components of the tertiary structure of MCO were formed by the further coiling and folding of a random coil and β-sheet. Histamine could change the spatial structure of MCO by increasing the content of the α-helix and β-sheet. Finally, the LC-MS/MS identification results suggest that the histamine was degraded into imidazole acetaldehyde, hydrogen peroxide and ammonia.
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Affiliation(s)
- Huijie Pei
- College of Food Science, Sichuan Agricultural University, Ya’an 625014, China; (H.P.); (Y.W.); (W.H.); (L.D.); (Q.L.); (Y.Z.); (L.Y.); (K.H.); (J.L.); (X.A.); (H.T.); (S.L.); (R.L.)
| | - Yilun Wang
- College of Food Science, Sichuan Agricultural University, Ya’an 625014, China; (H.P.); (Y.W.); (W.H.); (L.D.); (Q.L.); (Y.Z.); (L.Y.); (K.H.); (J.L.); (X.A.); (H.T.); (S.L.); (R.L.)
| | - Wei He
- College of Food Science, Sichuan Agricultural University, Ya’an 625014, China; (H.P.); (Y.W.); (W.H.); (L.D.); (Q.L.); (Y.Z.); (L.Y.); (K.H.); (J.L.); (X.A.); (H.T.); (S.L.); (R.L.)
| | - Lin Deng
- College of Food Science, Sichuan Agricultural University, Ya’an 625014, China; (H.P.); (Y.W.); (W.H.); (L.D.); (Q.L.); (Y.Z.); (L.Y.); (K.H.); (J.L.); (X.A.); (H.T.); (S.L.); (R.L.)
| | - Qinjie Lan
- College of Food Science, Sichuan Agricultural University, Ya’an 625014, China; (H.P.); (Y.W.); (W.H.); (L.D.); (Q.L.); (Y.Z.); (L.Y.); (K.H.); (J.L.); (X.A.); (H.T.); (S.L.); (R.L.)
| | - Yue Zhang
- College of Food Science, Sichuan Agricultural University, Ya’an 625014, China; (H.P.); (Y.W.); (W.H.); (L.D.); (Q.L.); (Y.Z.); (L.Y.); (K.H.); (J.L.); (X.A.); (H.T.); (S.L.); (R.L.)
| | - Lamei Yang
- College of Food Science, Sichuan Agricultural University, Ya’an 625014, China; (H.P.); (Y.W.); (W.H.); (L.D.); (Q.L.); (Y.Z.); (L.Y.); (K.H.); (J.L.); (X.A.); (H.T.); (S.L.); (R.L.)
| | - Kaidi Hu
- College of Food Science, Sichuan Agricultural University, Ya’an 625014, China; (H.P.); (Y.W.); (W.H.); (L.D.); (Q.L.); (Y.Z.); (L.Y.); (K.H.); (J.L.); (X.A.); (H.T.); (S.L.); (R.L.)
| | - Jianlong Li
- College of Food Science, Sichuan Agricultural University, Ya’an 625014, China; (H.P.); (Y.W.); (W.H.); (L.D.); (Q.L.); (Y.Z.); (L.Y.); (K.H.); (J.L.); (X.A.); (H.T.); (S.L.); (R.L.)
| | - Aiping Liu
- College of Food Science, Sichuan Agricultural University, Ya’an 625014, China; (H.P.); (Y.W.); (W.H.); (L.D.); (Q.L.); (Y.Z.); (L.Y.); (K.H.); (J.L.); (X.A.); (H.T.); (S.L.); (R.L.)
| | - Xiaolin Ao
- College of Food Science, Sichuan Agricultural University, Ya’an 625014, China; (H.P.); (Y.W.); (W.H.); (L.D.); (Q.L.); (Y.Z.); (L.Y.); (K.H.); (J.L.); (X.A.); (H.T.); (S.L.); (R.L.)
| | - Hui Teng
- College of Food Science, Sichuan Agricultural University, Ya’an 625014, China; (H.P.); (Y.W.); (W.H.); (L.D.); (Q.L.); (Y.Z.); (L.Y.); (K.H.); (J.L.); (X.A.); (H.T.); (S.L.); (R.L.)
| | - Shuliang Liu
- College of Food Science, Sichuan Agricultural University, Ya’an 625014, China; (H.P.); (Y.W.); (W.H.); (L.D.); (Q.L.); (Y.Z.); (L.Y.); (K.H.); (J.L.); (X.A.); (H.T.); (S.L.); (R.L.)
| | - Likou Zou
- College of Resource, Sichuan Agricultural University, Chengdu 611130, China;
| | - Ran Li
- College of Food Science, Sichuan Agricultural University, Ya’an 625014, China; (H.P.); (Y.W.); (W.H.); (L.D.); (Q.L.); (Y.Z.); (L.Y.); (K.H.); (J.L.); (X.A.); (H.T.); (S.L.); (R.L.)
| | - Yong Yang
- College of Food Science, Sichuan Agricultural University, Ya’an 625014, China; (H.P.); (Y.W.); (W.H.); (L.D.); (Q.L.); (Y.Z.); (L.Y.); (K.H.); (J.L.); (X.A.); (H.T.); (S.L.); (R.L.)
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Sirven JB, Szenknect S, Vors E, Anzalone E, Benarib S, Sarr PM, Reiller PE, Mesbah A, Dacheux N, Vercouter T, Descostes M. Time-resolved laser-induced fluorescence spectroscopy and chemometrics for fast identification of U(VI)-bearing minerals in a mining context. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2023; 296:122671. [PMID: 37031480 DOI: 10.1016/j.saa.2023.122671] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/12/2023] [Revised: 03/16/2023] [Accepted: 03/23/2023] [Indexed: 06/19/2023]
Abstract
We evaluated the potential of time-resolved laser-induced fluorescence spectroscopy (TRLFS) combined with chemometric methods for fast identification of U(VI)-bearing minerals in a mining context. We analyzed a sample set which was representative of several environmental conditions. The set consisted of 80 uranium-bearing samples related to mining operations, including natural minerals, minerals with uranium sorbed on the surface, and synthetic phases prepared and characterized specifically for this study. The TRLF spectra were processed using the Ward algorithm and the K-nearest neighbors (KNN) method to reveal similarities between samples and to rapidly identify the uranium-bearing phase and the associated mineralogical family. The predictive models were validated on an independent dataset, and then applied to test samples mostly taken from U mill tailings. Identification results were found to be in accordance with the available characterization data from X-ray diffraction (XRD) and scanning electron microscopy-energy dispersive X-ray spectrometry (SEM-EDX). This work shows that TRLFS can be an effective decision-making tool for environmental investigations or geological prospection, considering the large diversity of uranium-bearing mineral phases and their low concentration in environmental samples.
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Affiliation(s)
- Jean-Baptiste Sirven
- Université Paris-Saclay, CEA, Service d'Etudes Analytiques et de Réactivité des Surfaces (SEARS), F-91191 Gif-sur-Yvette, France.
| | - Stéphanie Szenknect
- ICSM, Univ Montpellier, CEA, CNRS, ENSCM, Site de Marcoule, Bagnols-sur-Cèze, France
| | - Evelyne Vors
- Université Paris-Saclay, CEA, Service d'Etudes Analytiques et de Réactivité des Surfaces (SEARS), F-91191 Gif-sur-Yvette, France
| | - Eddie Anzalone
- ICSM, Univ Montpellier, CEA, CNRS, ENSCM, Site de Marcoule, Bagnols-sur-Cèze, France
| | - Sofian Benarib
- ICSM, Univ Montpellier, CEA, CNRS, ENSCM, Site de Marcoule, Bagnols-sur-Cèze, France
| | - Papa-Masserigne Sarr
- Université Paris-Saclay, CEA, Service d'Etudes Analytiques et de Réactivité des Surfaces (SEARS), F-91191 Gif-sur-Yvette, France
| | - Pascal E Reiller
- Université Paris-Saclay, CEA, Service d'Etudes Analytiques et de Réactivité des Surfaces (SEARS), F-91191 Gif-sur-Yvette, France
| | - Adel Mesbah
- IRCELYON, CNRS - UCBL, 2 avenue Albert Einstein, 69626 Villeurbanne Cedex, France
| | - Nicolas Dacheux
- ICSM, Univ Montpellier, CEA, CNRS, ENSCM, Site de Marcoule, Bagnols-sur-Cèze, France
| | - Thomas Vercouter
- Université Paris-Saclay, CEA, Service d'Etudes Analytiques et de Réactivité des Surfaces (SEARS), F-91191 Gif-sur-Yvette, France
| | - Michaël Descostes
- ORANO Mining, Environmental R&D Dpt, 125 avenue de Paris, 92320 Chatillon, France; Centre de Géosciences, MINES Paris, PSL Research University, Paris, France
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Liu ZX, Tang SH, Wang Y, Tan J, Jiang ZT. Rapid, simultaneous and non-destructive determination of multiple adulterants in Panax notoginseng powder by front-face total synchronous fluorescence spectroscopy. Fitoterapia 2023; 166:105469. [PMID: 36907229 DOI: 10.1016/j.fitote.2023.105469] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2022] [Revised: 02/16/2023] [Accepted: 03/06/2023] [Indexed: 03/13/2023]
Abstract
The authentication of traditional herbal medicines in powder form is of great significance, as they are always of high values but vulnerable to adulteration. Based on the distinct fluorescence of protein tryptophan, phenolic acids and flavonoids, front-face synchronous fluorescence spectroscopy (FFSFS) was applied for the fast and non-invasive authentication of Panax notoginseng powder (PP) adulterated with the powder of rhizoma curcumae (CP), maize flour (MF) and whole wheat flour (WF). For either single or multiple adulterants in the range of 5-40% w/w, prediction models were built based on the combination of unfolded total synchronous fluorescence spectra and partial least square (PLS) regression, and were validated by both five-fold cross-validation and external validation. The constructed PLS2 models simultaneously predicted the contents of multiple adulterants in PP and gave suitable results, with most of the determination coefficients of prediction (Rp2) >0.9, the root mean square error of prediction (RMSEP) no >4% and residual predictive deviation (RPD) >2. The limits of detections (LODs) were 12.0, 9.1 and 7.6% for CP, MF and WF, respectively. All the relative prediction errors for simulated blind samples were between -22% and + 23%. FFSFS offers a novel alternative to the authentication of powdered herbal plants.
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Affiliation(s)
- Zhao-Xi Liu
- Tianjin International Joint Research & Development Center of Food Science and Engineering, Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
| | - Shu-Hua Tang
- Tianjin International Joint Research & Development Center of Food Science and Engineering, Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
| | - Ying Wang
- Tianjin International Joint Research & Development Center of Food Science and Engineering, Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
| | - Jin Tan
- Tianjin International Joint Research & Development Center of Food Science and Engineering, Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China.
| | - Zi-Tao Jiang
- Tianjin International Joint Research & Development Center of Food Science and Engineering, Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China; School of Food Engineering, Tianjin Tianshi College, Tianjin 301700, China.
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Xue SS, Tan J, Xie JY, Li MF. Rapid, simultaneous and non-destructive determination of maize flour and soybean flour adulterated in quinoa flour by front-face synchronous fluorescence spectroscopy. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108329] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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Monago-Maraña O, Cabrera-Bañegil M, Rodas NL, Muñoz de la Peña A, Durán-Merás I. First-order discrimination of methanolic extracts from plums according to harvesting date using fluorescence spectra. Quantification of polyphenols. Microchem J 2021. [DOI: 10.1016/j.microc.2021.106533] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Tan J, Li MF, Li R, Jiang ZT, Tang SH, Wang Y. Front-face synchronous fluorescence spectroscopy for rapid and non-destructive determination of free capsanthin, the predominant carotenoid in chili (Capsicum annuum L.) powders based on aggregation-induced emission. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2021; 255:119696. [PMID: 33774412 DOI: 10.1016/j.saa.2021.119696] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/25/2020] [Revised: 02/12/2021] [Accepted: 03/08/2021] [Indexed: 06/12/2023]
Abstract
Capsanthin is the major natural carotenoid pigment in red chili pepper possessing important bioactivity. Its conventional determination method is high performance liquid chromatography (HPLC) with complex and tedious sample pretreatment. In this study, synchronous front-face fluorescence spectroscopy (FFFS) was applied for the fast and non-invasive detection of free capsanthin in chili powders. Although capsanthin was only weak fluorescent in solution state, it showed strong fluorescence in two separated regions in front-face geometry which could also be clearly observed in chili powders. The mechanisms of these emissions are revealed to be aggregation-induced emission (AIE) and J-aggregate formation (JAF). The free capsanthin in 85 chili powder samples were determined by HPLC as in the range of 0.6-3.0 mg/g. The total synchronous FFFS spectra of these samples were scanned. Simple first-order models were built by partial least square regression (PLSR), and were validated by 5-fold cross-validation and external validation. The coefficients of determination (R2) were higher than 0.9, and the root mean square errors (RMSE) were less than 0.2 mg/g. The relative error of prediction (REP) was 9.9%, and the residual predictive deviation (RPD) was 3.7. The method was applied for the estimation of free capsanthin in several real-world samples with satisfactory analytical results. The average relative error to HPLC reference values was -11.8%.
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Affiliation(s)
- Jin Tan
- Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, People's Republic of China.
| | - Ming-Fen Li
- Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, People's Republic of China.
| | - Rong Li
- Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, People's Republic of China.
| | - Zi-Tao Jiang
- Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, People's Republic of China.
| | - Shu-Hua Tang
- Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, People's Republic of China.
| | - Ying Wang
- Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, People's Republic of China.
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Zarezadeh MR, Aboonajmi M, Varnamkhasti MG, Azarikia F. Olive Oil Classification and Fraud Detection Using E-Nose and Ultrasonic System. FOOD ANAL METHOD 2021. [DOI: 10.1007/s12161-021-02035-y] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Xu J, Zhong X, Sun M, Chen Q, Zeng Z, Chen Y, Cheng K. Two-Photon Fluorescence Study of Olive Oils at Different Excitation Wavelengths. J Fluoresc 2021; 31:609-617. [PMID: 33528737 DOI: 10.1007/s10895-021-02692-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2020] [Accepted: 01/25/2021] [Indexed: 11/29/2022]
Abstract
Two-photon fluorescence (TPF) of olive oils is discovered and observed experimentally for the first time. Variations of the single-photon fluorescence (SPF) and TPF with the excitation wavelength are investigated for four different olive oils. The results show that fluorescence of the cosmetic olive oils (COO) is very weak and exhibits only one spectral peak around 490 nm. While for the ordinary edible oils (OEO) whether they are during their shelf life or not, their fluorescence spectra may exhibit multiple peak structures. The short-term natural expiration only slightly weakens TPF of OEO. Moreover, the excitation wavelength affects the OEO spectra considerably in terms of the spectral peak number, the spectral peak position, and spectral shapes. When the excitation wavelength decreases from 700 nm, the whole TPF of the OEO also decreases. Relatively, however, the short wave band will decrease and disappear more quickly. While for the SPF, the long wave band will decrease and disappear first. The optimal excitation wavelengths to make the TPF strongest are around 700 nm and 640 nm for OEOs and COO, respectively. And effects of temperature on SPF and TPF of extra virgin olive oil are also explored. This work may be of significance for its potential applications in TPF detection and two-photon laser.
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Affiliation(s)
- Jiameng Xu
- College of Optoelectronic Engineering, Chengdu University of Information Technology, Chengdu, 610225, Sichuan, China
| | - Xianqiong Zhong
- College of Optoelectronic Engineering, Chengdu University of Information Technology, Chengdu, 610225, Sichuan, China.
| | - Mengyu Sun
- College of Optoelectronic Engineering, Chengdu University of Information Technology, Chengdu, 610225, Sichuan, China
| | - Qili Chen
- College of Optoelectronic Engineering, Chengdu University of Information Technology, Chengdu, 610225, Sichuan, China
| | - Zikang Zeng
- College of Optoelectronic Engineering, Chengdu University of Information Technology, Chengdu, 610225, Sichuan, China
| | - Yingsen Chen
- College of Optoelectronic Engineering, Chengdu University of Information Technology, Chengdu, 610225, Sichuan, China
| | - Ke Cheng
- College of Optoelectronic Engineering, Chengdu University of Information Technology, Chengdu, 610225, Sichuan, China
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Uncu O, Ozen B. A comparative study of mid-infrared, UV–Visible and fluorescence spectroscopy in combination with chemometrics for the detection of adulteration of fresh olive oils with old olive oils. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.06.013] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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