Özen, BanuTokatlı, Figen2020-05-122020-05-122012Özen, B., and Tokatlı, F. (2012). Infrared spectroscopy for the detection of adulteration in foods. In J. M. Chalmers, H. G. M. Edwards, and M. D. Hargreaves (Eds), Infrared and Raman Spectroscopy in Forensic Science (593-602). West Sussex, United Kingdom: Wiley. doi:10.1002/9781119962328.ch9d978-047074906-7https://doi.org/10.1002/9781119962328.ch9dhttps://hdl.handle.net/11147/7764IR spectroscopy in combination with chemometric techniques is an effective tool for the detection of adulteration of high economic value food products such as wine, dietary supplements and olive oil. It provides practical and quick alternative to other commonly used analytical methods.eninfo:eu-repo/semantics/openAccessInfrared spectroscopyFood productsAnalysis of foodsBook Part2-s2.0-8488714487210.1002/9781119962328.ch9d10.1002/9781119962328.ch9d