Prediction of the identity of fats and oils by their fatty acid, triacylglycerol and volatile compositions using PLS-DA
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference19 articles.
1. Geographical origin classification of olive oils by PTR-MS;Araghipour;Food Chemistry,2007
2. Partial least squares for discrimination;Barker;Journal of Chemometrics,2003
3. Fingerprinting mass spectrometry by PTR-MS: Heat treatment vs. pressure treatment of red orange juice, a case study;Biasioli;International Journal of Mass Spectrometry,2003
4. Correlation of PTR-MS spectral fingerprints with sensory characterisation of flavour and odour profile of ‘Trentingrana’ cheese;Biasioli;Food Quality and Preference,2006
5. Triacylglycerol profiling by using chromatographic techniques;Buchgraber;European Journal of Lipid Science and Technology,2004
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