Classification of edible fats and oils by principal component analysis of Fourier transform infrared spectra-Reference-Cited by-同舟云学术

Classification of edible fats and oils by principal component analysis of Fourier transform infrared spectra

Published:1996-10 Issue:2 Volume:57 Page:245-251
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Dupuy N.,Duponchel L.,Huvenne J.P.,Sombret B.,Legrand P.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference15 articles.

1. Quantitative analysis by mid-infrared spectrometry in food and agro-industrials fields;Dupuy;J. Mol. Struct.,1993

2. Classification of green coffees by FTIR analysis of dry extract;Dupuy;Appl. Spectrosc.,1995

3. Application du couplage fibre optique/IRTF pour la classification d'huiles végétales par analyse en composantes principales de spectres infrarouges;Dupuy;Spectra 2000 Analysis,1995

4. Attenuated total reflection. A new principle for the production of usefull infrared reflection spectra of organic compounds;Fahrenfort;Spectrochim. Acta,1961

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