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2
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食品认证：技术、趋势与新兴方法

Food Authentication: Techniques, Trends and Emerging Approaches.

作者信息

González-Domínguez Raúl

机构信息

Department of Chemistry, Faculty of Experimental Sciences, University of Huelva, 21007 Huelva, Spain.

International Campus of Excellence CeiA3, University of Huelva, 21007 Huelva, Spain.

出版信息

Foods. 2020 Mar 17;9(3):346. doi: 10.3390/foods9030346.

DOI:10.3390/foods9030346
PMID:32191996
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC7142980/
Abstract

Multiple factors can directly influence the chemical composition of foods and, consequently, their organoleptic, nutritional and bioactive properties, including the geographical origin, the variety or breed, as well as the conditions of cultivation, breeding and/or feeding, among others [...].

摘要

多种因素可直接影响食品的化学成分，进而影响其感官、营养和生物活性特性，这些因素包括地理来源、品种或种类，以及种植、养殖和/或饲养条件等[……]。