Performance of fluorescence spectroscopy for beef meat authentication: Effect of excitation mode and discriminant algorithms-Reference-Cited by-同舟云学术

Performance of fluorescence spectroscopy for beef meat authentication: Effect of excitation mode and discriminant algorithms

Published:2018-03 Issue: Volume:137 Page:58-66
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Aït-Kaddour A.,Loudiyi M.,Ferlay A.,Gruffat D.

Publisher

Elsevier BV

Subject

Food Science

Reference48 articles.

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2. Development of a portable spectrofluorimeter for measuring the microbial spoilage of minced beef;Aït-Kaddour;Meat Science,2011

3. Discrimination of beef muscle based on visible-near infrared multi-spectral features: Textural and spectral analysis;Aït-Kaddour;International Journal of Food Properties,2016

4. Potential of fluorescence spectroscopy to predict fatty acid composition of beef;Aït-Kaddour;Meat Science,2016

5. Effects of mild heating and acidification on the molecular structure of milk components as investigated by synchronous front-face fluorescence spectroscopy coupled with parallel factor analysis;Boubellouta;Applied Spectroscopy,2008

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