- Article
Banana Flour Adulteration Key Marker Unravelled by Inductively Coupled Plasma Optical Emission Spectrometry Assisted by Chemometric Tools
- Silvio Luiz Fernandes Júnior,
- Paula Mothé Gonçalves,
- Diego Barros Batista,
- Aderval S. Luna,
- Fernanda Nunes Ferreira,
- Licarion Pinto and
- Jefferson Santos de Gois
Green banana flour has been gaining prominence as a functional food due to its high nutritional value and health benefits. However, its increasing commercialization has also raised concerns about adulteration, which can compromise both product qualit...

