Optimal variable selection for Fourier transform infrared spectroscopic analysis of starch-adulterated garlic powder

标题
Optimal variable selection for Fourier transform infrared spectroscopic analysis of starch-adulterated garlic powder
作者
关键词
Food adulteration, Fourier transform infrared spectroscopy, Partial least-squares regression, Non-destructive measurement
出版物
SENSORS AND ACTUATORS B-CHEMICAL
Volume 216, Issue -, Pages 622-628
出版商
Elsevier BV
发表日期
2015-05-03
DOI
10.1016/j.snb.2015.04.060

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