@inbook{51f0ca5355c74fa5bcf380de85c6db26,
title = "Modeling Food Fluorescence with PARAFAC",
abstract = "The key purposes of food characterization include assurance of safe and quality products on the market, control of nutritional labeling and compliance with government regulations and recommendations, and research and development. In recent times, food characterization has become important for providing information on food authenticity and for fighting against adulteration and other forms of fraud. Although all food products may be targeted for adulteration, products of high commercial value or those produced in large quantities are usually compromised.",
author = "Ackovic, {Lea Lenhardt} and Ivana Zekovic and Tatjana Dramicanin and Rasmus Bro and Dramicanin, {Miroslav D}",
year = "2019",
doi = "10.1007/978-3-030-01569-5_8",
language = "English",
isbn = "978-3-030-01568-8",
volume = "2017",
series = "Reviews in Fluorescence",
publisher = "Springer",
pages = "161--197",
editor = "Geddes, {Chris D. }",
booktitle = "Reviews in Fluorescence 2017",
address = "Switzerland",
}