Vinegar classification based on feature extraction and selection from headspace solid-phase microextraction/gas chromatography volatile analyses: A feasibility study-Reference-Cited by-同舟云学术

Vinegar classification based on feature extraction and selection from headspace solid-phase microextraction/gas chromatography volatile analyses: A feasibility study

Published:2008-02 Issue:1 Volume:608 Page:38-47
ISSN:0003-2670
Container-title:Analytica Chimica Acta
language:en
Short-container-title:Analytica Chimica Acta

Author:

Pizarro C.,Esteban-Díez I.,Sáenz-González C.,González-Sáiz J.M.

Publisher

Elsevier BV

Subject

Spectroscopy,Environmental Chemistry,Biochemistry,Analytical Chemistry

Reference40 articles.

1. Food Authentication,1996

2. Analytical Methods of Food Authentication,1998

3. Food Authenticity and Traceability,2003

4. El vinagre de vino;Llaguno Marchena,1991

5. Wine vinegar: technology, authenticity and quality evaluation

Cited by 47 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Deciphering the core microbiota in open environment solid‐state fermentation of Beijing rice vinegar and its correlation with environmental factors;Journal of the Science of Food and Agriculture;2024-04-25

2. HS-GC-IMS and HS-SPME/GC-MS coupled with E-nose and E-tongue reveal the flavors of raw milk from different regions of China;Current Research in Food Science;2024

3. Tracing the geographical origin of grain vinegar using the stable isotope ratio mass spectrometry and chemometrics;Journal of Food Composition and Analysis;2023-10

4. Vinegar: A potential source of healthy and functional food with special reference to sugarcane vinegar;Frontiers in Nutrition;2023-03-16

5. Tracing the Geographical Origin of Vinegar Using the Technology of Elementary Analyzer Isotope Ratio Mass Spectrometers and Chemometrics;2023-02-01