Rapid classification of whole milk powder and skimmed milk powder by laser-induced breakdown spectroscopy combined with feature processing method and logistic regression
Author:
Funder
National Natural Science Foundation of China
Publisher
Springer Science and Business Media LLC
Subject
Analytical Chemistry
Link
https://link.springer.com/content/pdf/10.1007/s44211-023-00467-6.pdf
Reference36 articles.
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3. W.Y.A. Leong, J.N. Ngiam, R.S. Tan et al., Controversies and discrepancies in the effect of dietary fat and cholesterol on cardiovascular risk. Singap. Med. J. 62(2), 56–62 (2021)
4. J.S.S. Yadav, S. Yan, S. Pilli et al., Cheese whey: a potential resource to transform into bioprotein, functional/nutritional proteins and bioactive peptides. Biotechnol. Adv. 33(6), 756–774 (2015)
5. B.D. Gill, G.A. Abernethy, R.J. Green et al., Analysis of vitamin D2 and vitamin D3 in fortified milk powders and infant and nutritional formulas by liquid chromatography-tandem mass spectrometry: single-laboratory validation, first action 2016.05. J. AOAC Int. 100(1), 298–302 (2017)
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