Publication | Open Access
A Near Infrared Spectroscopic Discrimination of Noodle Flours Using a Principal-Component Analysis Coupled with Chemical Information
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Citations
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References
2002
Year
Food ChemistryFood AuthenticationChemical InformationSpectroscopyBioanalysisNatural SciencesFood AnalysisInfrared SpectroscopyAnalytical ChemistryNoodle FloursNear-infrared SpectroscopyChemistryPrincipal-component AnalysisFood QualityMedicineSpectrochemical AnalysisChromatography
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