10891512296?profile=RESIZE_180x180This new book is timely given the recent increase in sales of vegan food in particular. It aims to deal with the issues and science related to the authenticity of the most important plant foods such as cereals, nuts, legumes, table olives and olive oil, coffee, tea, fruits and vegetables, fruit juices, spices, mushrooms, beers and wines, and honey, using state-of-the-art analytical techniques and instrumentation coupled with available chemometric tools.

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