AUTHENTICATION OF VIRGIN OLIVE OILS USING PRINCIPAL COMPONENT ANALYSIS OF TRIGLYCERIDE AND FATTY-ACID PROFILES .1. CLASSIFICATION OF GREEK OLIVE OILS

被引：67

作者：

TSIMIDOU, M

MACRAE, R

WILSON, I

机构：

[1] UNIV READING,DEPT APPL STAT,READING RG6 2AN,ENGLAND

[2] UNIV READING,DEPT FOOD SCI,READING RG6 2AP,ENGLAND

来源：

FOOD CHEMISTRY | 1987年 / 25卷 / 03期

关键词：

D O I：

10.1016/0308-8146(87)90148-8

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：227 / 239

页数：13

共 18 条

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[5]

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[6]

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[7]

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[8] PATTERN-RECOGNITION ANALYSIS OF FATTY-ACIDS - APPLICATION TO BEEF FAT TISSUE CLASSIFICATION [J].

GAYDOU, EM ;

IATRIDES, MC ;

RAMANANARIVO, R ;

ARTAUD, J ;

PEIFFER, G .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1984, 32 (03) :651-655

[9]

Gracian J, 1968, ANAL CHARACTERIZATIO, V2, P317

[10]

Mardia KV, 1979, MULTIVARIATE ANAL, P213

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