Quantitative and classification analysis of red wine by infrared spectra and gas chromatography–mass spectrometry data coupling with a new variable selection method-Reference-Cited by-同舟云学术

Quantitative and classification analysis of red wine by infrared spectra and gas chromatography–mass spectrometry data coupling with a new variable selection method

Published:2023-07 Issue: Volume:120 Page:105325
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Dong Runan,Sun Jiahao,Cui Peiyan,Shi Jianqin,Li Yankun^ORCID,Ma Xiaoying

Funder

Fundamental Research Funds for the Central Universities

National College Students Innovation and Entrepreneurship Training Program

Publisher

Elsevier BV

Subject

Food Science

Reference40 articles.

1. Comprehensive Review on Application of FTIR Spectroscopy Coupled with Chemometrics for Authentication Analysis of Fats and Oils in the Food Products

2. Vibrational coupling to hydration shell – Mechanism to performance enhancement of qualitative analysis in NIR spectroscopy of carbohydrates in aqueous environment

3. Analysis of seven salad rocket (Eruca sativa) accessions: The relationships between sensory attributes and volatile and non-volatile compounds

4. A variable selection method based on uninformative variable elimination for multivariate calibration of near-infrared spectra

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