Differentiation of legumes through elemental chemical composition using factor analysis-Reference-Cited by-同舟云学术

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Differentiation of legumes through elemental chemical composition using factor analysis

Published:1994-01 Issue:4 Volume:50 Page:389-392
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Barrado E.,Pardo R.,Camarero B.,Tesedo A.,Romero H.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference6 articles.

1. Official Methods of Analysis;AOAC,1975

2. Use of discriminant analysis in the evaluation of wine type;Castino;Atti, Accad. Ital. Vite Vino, Siena,1975

3. Data analysis in food chemistry;Forina,1984

4. Pattern recognition methods in the prediction of Italian olive oil origin by their fatty acid content;Forina;Ann. Chim.,1982

5. Food Research and Data Analysis;Martens,1983

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1. Chemometric dissimilarity in nutritive value of popularly consumed Nigerian brown and white common beans;Food Chemistry;2015-01

2. Agricultural Produces: Synopsis of Employed Quality Control Methods for the Authentication of Foods and Application of Chemometrics for the Classification of Foods According to Their Variety or Geographical Origin;Critical Reviews in Food Science and Nutrition;2001-07

3. Principal Factor Analysis of Extruded Sorghum and Peanut Bar Changes During Accelerated Shelf-life Studies;Journal of Food Science;1999-11

4. Physico-chemical properties and nutrient composition of beach pea (Lathyrus maritimus L.);Food Chemistry;1999-07

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