Use of Infrared Spectroscopy and Chemometrics for the Authentication of Fruit Purees
- 1 January 1995
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 43 (1) , 109-113
- https://doi.org/10.1021/jf00049a021
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- Determination of the geographical origins of frozen concentrated orange juice via pattern recognitionJournal of Agricultural and Food Chemistry, 1980
- Characterisation and differentiation of grape brandies by multiple discriminant analysisJournal of the Science of Food and Agriculture, 1979