Qualitative Analysis of Traditional Italian Dishes: FTIR Approach
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- Wang, Bo & Xu, Fanfan & Zong, Peijie & Zhang, Jinhong & Tian, Yuanyu & Qiao, Yingyun, 2019. "Effects of heating rate on fast pyrolysis behavior and product distribution of Jerusalem artichoke stalk by using TG-FTIR and Py-GC/MS," Renewable Energy, Elsevier, vol. 132(C), pages 486-496.
- Byeong-Ju Lee & Yaoyao Zhou & Jae Soung Lee & Byeung Kon Shin & Jeong-Ah Seo & Doyup Lee & Young-Suk Kim & Hyung-Kyoon Choi, 2018. "Discrimination and prediction of the origin of Chinese and Korean soybeans using Fourier transform infrared spectrometry (FT-IR) with multivariate statistical analysis," PLOS ONE, Public Library of Science, vol. 13(4), pages 1-16, April.
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- Nadia Manzo & Antonello Santini & Fabiana Pizzolongo & Alessandra Aiello & Andrea Marrazzo & Giuseppe Meca & Alessandra Durazzo & Massimo Lucarini & Raffaele Romano, 2019. "Influence of Ripening on Chemical Characteristics of a Traditional Italian Cheese: Provolone del Monaco," Sustainability, MDPI, vol. 11(9), pages 1-16, April.
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Keywords
FTIR-ATR; traditional Italian recipes; chemometrics; PCA;All these keywords.
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