Year: 2007
Type: article
Abstract: 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, edible oils, and others.
Source: Czech Journal of Food Sciences
DOI: 10.17221/687-cjfs
Authors: Jana Sádecká, Jana Tóthová
Institution: Slovak University of Technology in Bratislava
Language: English
Subfield: Analytical Chemistry
Field: Chemistry
Domain: Physical Sciences
SDG: Zero hunger
Open Access status: gold
Estimated APC paid: $609
Funder: Slovenská Akadémia Vied
OpenAlex ID: W2490544534