Identification of different degrees of processed ginger using GC-IMS combined with machine learning
Author:
Publisher
Elsevier BV
Subject
Analytical Chemistry,Electrochemistry,Spectroscopy,Drug Discovery,Pharmaceutical Science,Pharmacy
Reference5 articles.
1. A rapid non-destructive hyperspectral imaging data model for the prediction of pungent constituents in dried ginger;Samrat;Foods,2022
2. Nutritional implications of ginger: Chemistry, biological activities and signaling pathways;Kiyama;J. Nutr. Biochem.,2020
3. Chemical analysis and therapeutic uses of ginger (Zingiber officinale rosc.) essential oil: A review;Munda;J. Essent. Oil Bear. Plants,2018
4. Comparison of benchtop near infrared and micro near infrared spectrometer for quality control of dried ginger and its different degrees of processed products;Zhang;Spectrosc. Lett.,2022
5. Analysis of volatile organic compounds in black Jujube by heaspace-gas chromatography-ion mobility spectrometry and headspace solid phase microextraction-gas chromatography-mass spectrometry;Wang;Food. Sci.,2022
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