The development of green analytical methods to monitor adulteration in honey by UV-visible spectroscopy and chemometrics models

Omar Elhamdaoui; Aimen El Orche; Houda Bouchafra; Miloud El Karbane; Amine Cheikh; Mustapha Bouatia

doi:10.1051/e3sconf/202021102011

All issues

Volume 211 (2020)

E3S Web Conf., 211 (2020) 02011

References

Open Access

Issue		E3S Web Conf. Volume 211, 2020 The 1^st JESSD Symposium: International Symposium of Earth, Energy, Environmental Science and Sustainable Development 2020


Article Number		02011
Number of page(s)		5
Section		General Environmental Modelling
DOI		https://doi.org/10.1051/e3sconf/202021102011
Published online		25 November 2020

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[1] J. C. Moore, J. Spink, and M. Lipp, J. Food Sci. (2012) [Google Scholar]

[2] D. W. Ball, J. Chem. Educ. (2007) [Google Scholar]

[3] European Commission, Off. J. Eur. Communities (2002) [Google Scholar]

[4] J. D. Kelly, C. Petisco, and G. Downey, J. Agric. Food Chem. (2006) [Google Scholar]

[5] J. W. White and K. Winters, J. Assoc. Off. Anal. Chem. (1989) [Google Scholar]

[6] S. Wang, Q. Guo, L. Wang, L. Lin, H. Shi, H. Cao, and B. Cao, Food Chem. (2015) [Google Scholar]

[7] S. Wold, M. Sjostrom, and L. Eriksson, Chemom. Intell. Lab. Syst. (2001) [Google Scholar]

[8] A. El Orche, M. Bouatia, and M. Mbarki, J. Anal. Methods Chem. (2020) [Google Scholar]

[9] J. Trygg and T. Lundstedt, in Handb. Metabonomics Metabolomics (2007) [Google Scholar]

[10] K. M. Mendez, S. N. Reinke, and D. I. Broadhurst, Metabolomics (2019) [Google Scholar]