Chemometric classification of Brazilian artisanal cheeses from different regions according to major and trace elements by ICP-OES

Author:

de Andrade Barbara M.,Margalho Larissa P.,Batista Diego B.,Lucena Izylla O.,Kamimura Bruna A.,Balthazar Celso F.,Brexó Ramon Peres,Pia Arthur K.R.,Costa Ramon A.S.,Cruz Adriano G.,Granato Daniel,Sant’Ana Anderson S.,Luna Aderval S.,de Gois Jefferson S.

Funder

State of Sao Paulo Research Foundation

CAPES

CNPq

FAPERJ

Publisher

Elsevier BV

Subject

Food Science

Reference65 articles.

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4. Artificial neural networks: fundamentals, computing, design, and application;Basheer;J. Microbiol. Methods,2000

5. Impact of vitamin E and selenium on antioxidant capacity and lipid oxidation of cheddar cheese in accelerated ripening;Batool;Lipids Health Dis,2018

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