A comparative study on classification of edible vegetable oils by infrared, near infrared and fluorescence spectroscopy combined with chemometrics
Libo Yuan, Xiangru Meng, Kehui Xin, Ying Ju, Yan Zhang, Chunling Yin, Leqian Hu
Topics & Concepts
ChemometricsPrincipal component analysisPartial least squares regressionLinear discriminant analysisVegetable oilFourier transform infrared spectroscopyPattern recognition (psychology)ChemistryAnalytical Chemistry (journal)SpectroscopyNear-infrared spectroscopyMathematicsArtificial intelligenceInfrared spectroscopyFluorescence spectroscopyBiological systemFood scienceChromatographyFluorescenceComputer scienceStatisticsBiologyOrganic chemistryNeuroscienceQuantum mechanicsPhysicsSpectroscopy and Chemometric AnalysesAdvanced Chemical Sensor TechnologiesEdible Oils Quality and Analysis