Distinguishing tissue origin of bovine gelatin in processed products using LC/MS technique in combination with chemometrics tools

出版年份 2020 全文链接

标题

作者

关键词

Gelatin, Bovine bone gelatin, Bovine skin gelatin, Tissue origin, LC/MS data, Classification, Chemometrics

出版物

Volume 319, Issue -, Pages 126302

出版商

Elsevier BV

发表日期

2020-01-29

DOI

10.1016/j.foodchem.2020.126302

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