Chemometric classification of Brazilian artisanal cheeses from different regions according to major and trace elements by ICP-OES
Bárbara M. de Andrade, Larissa P. Margalho, Diego B. Batista, Ízylla Oliveira de Lucena, Bruna A. Kamimura, Celso F. Balthazar, Ramon Peres Brexó, Arthur K.R. Pia, Ramon A.S. Costa, Adriano G. Cruz, Daniel Granato, Anderson S. Sant’Ana, Aderval S. Luna, Jefferson Santos de Gois
Topics & Concepts
Inductively coupled plasma atomic emission spectroscopyLearning vector quantizationFood scienceChemistryFood composition dataMathematicsInductively coupled plasmaPhysicsVector quantizationQuantum mechanicsPlasmaOrange (colour)AlgorithmMeat and Animal Product QualityHeavy Metals in PlantsIdentification and Quantification in Food