Rapid quantification of the adulteration of fresh coconut water by dilution and sugars using Raman spectroscopy and chemometrics

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dc.contributor.authorPaul I.C. Richardson
dc.contributor.authorHowbeer Muhamadali
dc.contributor.authorDavid I. Ellis
dc.contributor.authorRoyston Goodacre
dc.date.accessioned2021-04-26T06:11:17Z
dc.date.available2021-04-26T06:11:17Z
dc.date.issued2019
dc.identifier.citationFood Chemistry 272 (2019) 157–164en_US
dc.identifier.urihttp://hdl.handle.net/123456789/8263
dc.language.isoenen_US
dc.subjectFresh coconut wateren_US
dc.subjectFood frauden_US
dc.subjectAdulterationen_US
dc.subjectSugarsen_US
dc.subjectDilutionen_US
dc.subjectRamanen_US
dc.subjectChemometricsen_US
dc.titleRapid quantification of the adulteration of fresh coconut water by dilution and sugars using Raman spectroscopy and chemometricsen_US
dc.typeArticleen_US

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