Answers are grounded in this paper and cite their sources.
The aim of present study is to investigate the combination of Fourier transform infrared spectroscopy with pattern recognition to recognize the standard saffron from those which have been adulterated with various types of food colorants.
No takes yet. Share an insight, caveat, or question.
Karimi et al. (2016) studied this question.
Synapse has enriched 10 related papers. Consider them for comparative context: