Discrimination Analysis of Adulterating Olive Oil with Soybean Oil by Attenuated Total Reflectance-Fourier Transform Infrared Spectrometry Combined with Pattern Recognition Methods

Autor:	黎远鹏 Li Yuanpeng, 黄富荣 Huang Furong, 陈星旦 Chen Xingdan, 冼瑞仪 Xian Ruiyi, 夏凯悦 Xia Kaiyue, 汪勇 Wang Yong
Rok vydání:	2015
Předmět:	Chromatography food.ingredient food Chemistry Attenuated total reflection Pattern recognition (psychology) Electrical and Electronic Engineering Fourier transform infrared spectrometry Atomic and Molecular Physics and Optics Soybean oil Olive oil
Zdroj:	Laser & Optoelectronics Progress. 52:033001
ISSN:	1006-4125
DOI:	10.3788/lop52.033001
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::1bbc2f65360e85da2ff2f0b8f4072b9f https://doi.org/10.3788/lop52.033001 Zobrazit plný text záznamu