Spectroscopic, Chromatographic, and Chemometric Techniques Applied in Food Products Characterization.

On the other hand, chromatography is a powerful analytical tool for separating individual compounds in foods. Some include column chromatography, thin-layer chromatography (TLC), paper chromatography (PC), gas chromatography (GC), ion exchange chromatography (IEC), gel permeation chromatography (GPC), high-pressure liquid chromatography (HPLC), and affinity chromatography (AC) [[2]]. Spectroscopy is a technique indispensable for evaluating the quality of foods. [Extracted from the article]