K. Shiv, Anupam Singh, L. Prasad, Ram Nayan Gautam, M. K. Bharty, Triparna Das
{"title":"Comparative analysis of edible oils classification using Fourier transform infrared and fluorescence spectroscopy coupled with chemometrics","authors":"K. Shiv, Anupam Singh, L. Prasad, Ram Nayan Gautam, M. K. Bharty, Triparna Das","doi":"10.1016/j.jfca.2024.106056","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":506667,"journal":{"name":"Journal of Food Composition and Analysis","volume":"16 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2024-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Composition and Analysis","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1016/j.jfca.2024.106056","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
求助内容：
应助结果提醒方式：
京公网安备 11010802042870号
