Identification of sea bass freshness grades using laser-induced breakdown spectroscopy coupled with multivariable analysis
Zilin Yue, Hong Lin, Xiu Susie Fang, Ye Tian, Wenqian Yan, Jiayi Yao, Xiaohui Chen, Kaiqiang Wang
Topics & Concepts
Sea bassBass (fish)ChemometricsFood spoilagePrincipal component analysisLateolabraxFood scienceFisheryChemistryLaser-induced breakdown spectroscopyFish productsPartial least squares regressionBiologyChromatographySpectroscopyFish <Actinopterygii>MathematicsPhysicsQuantum mechanicsGeneticsBacteriaStatisticsLaser-induced spectroscopy and plasmaIdentification and Quantification in FoodMercury impact and mitigation studies