Application of GPA and PLSR in correlating sensory and chemical data sets

Author:

Chung Seo-Jin,Heymann Hildegarde,Grün Ingolf U

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference21 articles.

1. Solid-phase extraction of less volatile flavor compounds from ultrahigh-temperature processed milk;Coulibaly;Journal of Agricultural and Food Chemistry,1992

2. Release of volatile odor compounds from full-fat and reduced fat frankfurters;Chevance;Journal of Agricultural and Food Chemistry,1999

3. Procrustes analysis in studying sensory-instrumental relations;Dijksterhuis;Food Quality and Preference,1994

4. Procrustes analysis in sensory research;Dijksterhuis,1996

5. Generalized Procustes analysis;Gower;Psychometrika,1975

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