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  PROTEOMICS FOR FOOD AUTHENTICATION

  NOLLET, L. / ÖTLES, S.

  Consumers have the right to know what is in the food they are eating, and accordingly, a number of global food regulations require that the provenance of the food can be guaranteed from farm to fork. Many different instrumental techniques have been proposed for food authentication. Although traditional methods are still being used, new approaches such as genomics, proteomics, a...

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