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A Chemometrical Approach for Vinegar Classification by Headspace Mass Spectrometry of Volatile Compounds
headspace-mass spectrometry (HS-MS) vinegar chemometrics
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2009/5/31
The volatile fraction of ninety-eight different vinegars was analysed using a head-space analysis instrument assembled in our laboratory. This instrument is formed by an automatic sample introduction ...
Fluorescence spectroscopy and chemometrics in the food classification − a review
chemometrics fluorescence spectroscopy food analysis
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2014/3/4
This review deals with the last few years’ articles on various fluorescence techniques (conventional, excitation-emission matrix, and synchronous fluorescence spectroscopy) as a tool for the classific...