Fluorescence spectroscopy and chemometrics in the food classification - : a review

@inproceedings{Sdeck2018FluorescenceSA,
  title={Fluorescence spectroscopy and chemometrics in the food classification - : a review},
  author={Jana S{\'a}deck{\'a} and Jana T{\'o}thov{\'a}},
  year={2018}
}
  • Jana Sádecká, Jana Tóthová
  • Published 2018
  • Chemistry
  • 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 classification of food samples. Chemometric methods as principal component analysis, hierarchical cluster analysis, parallel factor analysis, and factorial discriminate analysis are briefly reminded. The respective publications are then listed according to the food samples: dairy products, eggs, meat, fish… CONTINUE READING

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