Discrimination of botanical origins for chinese honey according to free amino acids content by high-performance liquid chromatography with fluorescence detection with chemometric approaches

Journal of the Science of Food and Agriculture

Volumn 97, Issue 7, 2016, Pages 2042-2049

  Chen, Hui ^a   Jin, Linghe ^a   Chang, Qiaoying ^a   Peng, Tao ^a   Hu, Xueyan ^a   Fan, Chunlin ^a   Pang, Guofang ^a   Lu, Meiling ^b   Wang, Wenwen ^b  

^a CHINESE ACADEMY OF INSPECTION AND QUARANTINE   (China)

^b AGILENT TECHNOLOGIES   (China)

Author keywords

Amino acids; Botanical origin; BP ANN; Honey; HPLC FLD; Na ve bayes; PCA

Indexed keywords

AMINO ACID;

ANALYSIS; CHEMISTRY; CLASSIFICATION; DEVICES; DISCRIMINANT ANALYSIS; EVALUATION STUDY; FLOWER; FLUORESCENCE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HONEY; PLANT; PROCEDURES;

AMINO ACIDS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; DISCRIMINANT ANALYSIS; FLOWERS; FLUORESCENCE; HONEY; PLANTS;

EID: 84994372780     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.8008     Document Type: Article

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