Project: Investigation of the authenticity of food products based on the statistical evaluation of the amino acid pattern.
- project duration
- 01-JAN-00 – 31-DEC-99
- In a lot of publications, we have shown the importance of the amino acid pattern in order to detect economical falsifications of wines, fruit juices, jams, meat products,... However to give a more reliable judgment it is necessary to improve the analysis techniques and the statistical evaluation and to obtain more authentic samples.