The use of advanced chemometric techniques and trace element levels for controlling the authenticity of organic coffee

Food Research International

Volumn 61, Issue , 2014, Pages 246-251

  Barbosa, Rommel Melgaço ^a   Batista, Bruno Lemos ^b,c   Varrique, Renan M ^b   Coelho, Vinicius A ^b   Campiglia, Andrés D ^d   Barbosa, Fernando ^b  

^a FEDERAL UNIVERSITY OF GOIÁS   (Brazil)

^b UNIVERSITY OF SÃO PAULO   (Brazil)

^c UNIVERSIDADE FEDERAL DO ABC   (Brazil)

^d UNIVERSITY OF CENTRAL FLORIDA   (United States)

Author keywords

Chemometric; Food samples; ICP MS; Quality control; Trace elements

Indexed keywords

ALGORITHMS; CHEMICAL ELEMENTS; GERMANIUM; INDUCTIVELY COUPLED PLASMA MASS SPECTROMETRY; LEAD; MASS SPECTROMETERS; QUALITY CONTROL; SUPPORT VECTOR MACHINES; TRACE ELEMENTS; ZINC;

CHEMOMETRIC TECHNIQUES; CHEMOMETRICES; DATA MINING ALGORITHM; FOOD SAMPLES; ICP-MS; INDUCTIVELY COUPLED PLASMA MASS SPECTROMETRIES (ICPMS); MULTI LAYER PERCEPTRON; TRACE ELEMENT CONCENTRATIONS;

DATA MINING;

EID: 84901977418     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.07.060     Document Type: Article

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