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Variety Discrimination of Fruits, Edible Plants, and Other Foodstuffs and Beverages by Infrared Spectroscopy

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Variety Discrimination of Fruits, Edible Plants, and Other Foodstuffs and Beverages by Infrared Spectroscopy

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Lerma-García, MJ.; Cortes-Lopez, V.; Talens Oliag, P.; Barat Baviera, JM. (2018). Variety Discrimination of Fruits, Edible Plants, and Other Foodstuffs and Beverages by Infrared Spectroscopy. Comprehensive Analytical Chemistry. 80:127-163. https://doi.org/10.1016/bs.coac.2018.03.004

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Title: Variety Discrimination of Fruits, Edible Plants, and Other Foodstuffs and Beverages by Infrared Spectroscopy
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[EN] Infrared (IR) spectroscopy followed by the employment of multivariate chemometric techniques has been widely used for foodstuffs and beverage authenticity and traceability. Among the different IR applications, variety ...[+]
Subjects: Infrared spectroscopy , Classification , Variety , Nuts and vegetables , Vegetable oils , Grains and cereals
Copyrigths: Cerrado
Source:
Comprehensive Analytical Chemistry. (issn: 0166-526X )
DOI: 10.1016/bs.coac.2018.03.004
Publisher:
Elsevier
Publisher version: https://doi.org/10.1016/bs.coac.2018.03.004
Thanks:
Victoria López Cortés thanks the Spanish Ministry of Education, Culture, and Sports for the FPU grant (FPU13/04202).
Type: Artículo

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