Commercial milk discrimination by fat content and animal origin using optical absorption and fluorescence spectroscopy
Nikolaos Fragkoulis, Peter C. Samartzis, Michalis Velegrakis
Topics & Concepts
FluorescenceFood scienceFourier transform infrared spectroscopyMilk fatAbsorption (acoustics)ChemistryFluorescence spectroscopyLinear discriminant analysisAnimal speciesAnalytical Chemistry (journal)ChromatographyBiologyMaterials scienceComputer scienceArtificial intelligenceOpticsPhysicsLinseed oilComposite materialZoologySpectroscopy and Chemometric AnalysesIdentification and Quantification in FoodSpectroscopy Techniques in Biomedical and Chemical Research