回复trueyeoman发表于:2020/9/25 20:55:18悬赏金额:
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【序号】:1
【作者】: Reid, L.M.,O’Donnell, C.P.,Downey, G.
【题名】:.Recent technological advances for the determination of food authenticity.
【期刊】:Trends Food Sci. Technol.
【年、卷、期、起止页码】:2006,17,344-353
【全文链接】:
【【序号】:2
【作者】:Luykx,D.M.A.M.,van Ruth, S.M.,
【题名】: An overview of analytical methods for determining the geographical origin of food products.
【期刊】:Food Chem
【年、卷、期、起止页码】:2008,107,897-911
【全文链接】:
【序号】:3
【作者】Heberger,K.,Csomos,E.,Simon-Sarkadi,L.
【题名】: Principal component and linear discriminant analyses of free amino acids and biogenic amines in Hungarian wines
【期刊】:J of Agric. Food Chem.
【年、卷、期、起止页码】:2003,51,8055-8060
【全文链接】:
【序号】:4
【作者】:Cordella,C.,Moussa,I.,Martel, A.C.,Sbirrazzuoli,N., Lizzani-Cuvelier, L.
【题名】:Recent developments in food characterization and adulteration detection: Technique-oriented perspectives.
【期刊】:J of Agric. Food Chem.
【年、卷、期、起止页码】:2002,50,1750-1764
【全文链接】:
【序号】:5
【作者】:Oliveri,P.,Di Egidio,V.,Woodock,T.,Downey, G.,
【题名】:Application of calss-modeling techniques to near infrared data for food authentication purposes
【期刊】: Food Chem
【年、卷、期、起止页码】:2011,125,1450-1456
【全文链接】: