Modeling and predicting second and third-order fluorescence spectroscopy data as a novel quat}lity control strategy on mayonnaise

SILVANA M. AZCARATE; CARLA M. TEGLIA; MILAGROS MONTEMURRO; GABRIEL SIANO; JOSÉ M. CAMIÑA; HÉCTOR C. GOICOECHEA

Barcelona

Congreso; XVI Chemometrics in Analytical Chemistry; 2016

In order to evaluate/verified the quality of mayonnaise, it is necessary to perform physical, chemical and microbiological analysis. In this matter, the techniques routinely used became expensive, time-consuming and could require trained analysts.