Reposted by Alessandro Casa
Hot off the press. A preprint by @alecasa.bsky.social, Michael Fop and I. A new model for characterising and identifying adulteration in food authenticity studies. arxiv.org/abs/2512.13939
arxiv.org
A latent variable model for identifying and characterizing food adulteration
Recently, growing consumer awareness of food quality and sustainability has led to a rising demand for effective food authentication methods. Vibrational spectroscopy techniques have emerged as a prom...
