Quality difference analysis of raw and vinegar-processed products of Qingpi based on color and component correlation
Qian Zhang, Rong Xue, Lianlin Su, Xi Mei, Jinguo Xu, Chunqin Mao, Tulin Lu
Topics & Concepts
ChemistryLinear discriminant analysisFingerprint (computing)ChromaticityPrincipal component analysisCorrelation coefficientFood sciencePattern recognition (psychology)Artificial intelligenceChromatographyBiological systemMathematicsStatisticsComputer scienceBiologySpectroscopy and Chemometric AnalysesPhytochemicals and Antioxidant ActivitiesPhytochemistry and Biological Activities