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Volumn 50, Issue 1, 2015, Pages 203-209

Monitoring the biogenic amines in Chinese traditional salted pork in jelly (Yao-meat) by colorimetric sensor array based on nine natural pigments

Author keywords

Anthocyanins; Biogenic amines; Calorimetric sensor array; Partial least squares; Pigment; Principal component analysis; Yao meat

Indexed keywords

AMINES; ANTHOCYANINS; COLOR; COLORIMETRY; LEAST SQUARES APPROXIMATIONS; MEATS; PIGMENTS; QUALITY CONTROL; VOLATILE ORGANIC COMPOUNDS;

EID: 84921567751     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12620     Document Type: Article
Times cited : (54)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.