Pomodoro di Pachino: an authentication study using 1H NMR and chemometrics - protecting its P.G.I. european certification

Francesco Savorani; Francesco Capozzi; Søren Balling Engelsen; M.T. Dell’ Abate; P. Sequi

doi:10.1039/9781847559494-00158

Pomodoro di Pachino: an authentication study using ¹H NMR and chemometrics - protecting its P.G.I. european certification

Francesco Savorani, Francesco Capozzi, Søren Balling Engelsen, M.T. Dell’ Abate, P. Sequi

Original language	English
Title of host publication	Magnetic resonance in food science : challenges in a changing world
Editors	María Guðjónsdóttir, Peter Belton, Graham Webb
Number of pages	9
Publisher	Royal Society of Chemistry
Publication date	2009
Pages	158-166
ISBN (Print)	978-0-85404-117-6
DOIs	https://doi.org/10.1039/9781847559494-00158
Publication status	Published - 2009
Event	International Conference on the Applications of Magnetic Resonance in Food Science - Reykjavik, Iceland Duration: 15 Sept 2008 → 17 Sept 2008 Conference number: 9

Conference

Conference	International Conference on the Applications of Magnetic Resonance in Food Science
Number	9
Country/Territory	Iceland
City	Reykjavik
Period	15/09/2008 → 17/09/2008

Series	Special publication / RSC Publishing
Number	319

Access to Document

10.1039/9781847559494-00158

Cite this

Savorani, F., Capozzi, F., Engelsen, S. B., Dell’ Abate, M. T., & Sequi, P. (2009). Pomodoro di Pachino: an authentication study using ¹H NMR and chemometrics - protecting its P.G.I. european certification. In M. Guðjónsdóttir, P. Belton, & G. Webb (Eds.), Magnetic resonance in food science: challenges in a changing world (pp. 158-166). Royal Society of Chemistry. Special publication / RSC Publishing No. 319 https://doi.org/10.1039/9781847559494-00158

Pomodoro di Pachino : an authentication study using ¹H NMR and chemometrics - protecting its P.G.I. european certification. / Savorani, Francesco; Capozzi, Francesco; Engelsen, Søren Balling et al.

Magnetic resonance in food science: challenges in a changing world. ed. / María Guðjónsdóttir; Peter Belton; Graham Webb. Royal Society of Chemistry, 2009. p. 158-166 (Special publication / RSC Publishing; No. 319).

Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research › peer-review

Savorani, F, Capozzi, F, Engelsen, SB, Dell’ Abate, MT & Sequi, P 2009, Pomodoro di Pachino: an authentication study using ¹H NMR and chemometrics - protecting its P.G.I. european certification. in M Guðjónsdóttir, P Belton & G Webb (eds), Magnetic resonance in food science: challenges in a changing world. Royal Society of Chemistry, Special publication / RSC Publishing, no. 319, pp. 158-166, International Conference on the Applications of Magnetic Resonance in Food Science, Reykjavik, Iceland, 15/09/2008. https://doi.org/10.1039/9781847559494-00158

Savorani F, Capozzi F, Engelsen SB, Dell’ Abate MT, Sequi P. Pomodoro di Pachino: an authentication study using ¹H NMR and chemometrics - protecting its P.G.I. european certification. In Guðjónsdóttir M, Belton P, Webb G, editors, Magnetic resonance in food science: challenges in a changing world. Royal Society of Chemistry. 2009. p. 158-166. (Special publication / RSC Publishing; No. 319). doi: 10.1039/9781847559494-00158

Savorani, Francesco ; Capozzi, Francesco ; Engelsen, Søren Balling et al. / Pomodoro di Pachino : an authentication study using ¹H NMR and chemometrics - protecting its P.G.I. european certification. Magnetic resonance in food science: challenges in a changing world. editor / María Guðjónsdóttir ; Peter Belton ; Graham Webb. Royal Society of Chemistry, 2009. pp. 158-166 (Special publication / RSC Publishing; No. 319).

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