USM Repository
metadata only
Forensic chemical profiling of tomato sauces extracted from different surfaces using HPLC-based carotenoid analysis
Forensic trace analysis of residues from processed foods has received little attention, despite the fact that various studies have described tomato carotenoids for food quality and authenticity. This study aimed to compare carotenoid profile of tomato sauce residue extracted from different substr
Conceptio Open Archive
Analyze & explore related research in Conceptio
Connect this record directly into your research workflow or AI agent. Explore citations across open repositories, query full text, and export structured proof bundles.
This document is indexed with metadata only: full text is not available in the archive for this record. Open the official source ↗
Related documents
- Forensic chemical characterisation of tomatoes and tomato sauces by high performance liquid chromatography#1473032
- HPLC-based forensic differentiation between organic and conventional tomatoes#1406213
- Hungarian results from the monitoring of pesticide residues in food#296436
- A Computer vision based model for tomato plant nutrient and disease classification#956214
- Yüzey Akustik Dalga Temelli Piezoelektrik Kütle Ölçüm Sensörünün Modal Analizi#435517
Record · ID 1473039
Retrieved via Conceptio: every document is proof-bundled with source, license, and retrieval metadata.
Retrieved via Conceptio: every document is proof-bundled with source, license, and retrieval metadata.
Bring this data into your agent: Connect via MCP or API · 20 free credits to start · no card required
Read the Docs → · View CLI source on GitHub · Conceptio Open Knowledge Archive
Read the Docs → · View CLI source on GitHub · Conceptio Open Knowledge Archive