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Food quality evaluation of accelerated shelf life of chili sauce using Fourier transform infrared spectroscopy and chemometrics |
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| Authors: | José Octavio Rodiles-López David A García-Rodríguez Silvia Y Gómez-Orozco Dhirendra K Tiwari Ana V Coria-Téllez |
| Affiliation: | 1. Faculty of Chemistry Pharmacobiology, Universidad Michoacana de San Nicolás de Hidalgo, Morelia, Mexico;2. Polytechnic University of Pénjamo, Guanajuato, Mexico
Laboratory for the Analysis and Diagnosis of Heritage, El Colegio de Michoacán, La Piedad, Mexico;3. Laboratory for the Analysis and Diagnosis of Heritage, El Colegio de Michoacán, La Piedad, Mexico;4. CONACYT-El Colegio de Michoacán, La Piedad, Mexico |
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