Use of principal component analysis for differentiation of gelatine sources based on polypeptide molecular weights.

Autor: Nur Azira T; Laboratory of Halal Science Research, Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia., Che Man YB; Laboratory of Halal Science Research, Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia., Raja Mohd Hafidz RN; Laboratory of Halal Science Research, Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia., Aina MA; Laboratory of Halal Science Research, Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia., Amin I; Laboratory of Halal Science Research, Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia. Electronic address: aminis@upm.edu.my.

Publikováno v: Food chemistry [Food Chem] 2014 May 15; Vol. 151, pp. 286-92. Date of Electronic Publication: 2013 Nov 20.