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A useful general review on methods for food authenticity was published in 2010. The review highlights the practical challenges faced in developing authenticity methods, and focuses on the techniques that have been the most successful (stable isotope analysis, genomics and proteomics), giving examples of their application.
See Trends in Food Science & Technology 2010 21(12) 582-590
Food forensics: methods for determining the authenticity of foodstuffs
S. Primrose, M. Woolfe, S. Rollinson
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