Use of principal component analysis for differentiation of...

Food Chemistry 2014 / 05 Vol. 151

Use of principal component analysis for differentiation of gelatine sources based on polypeptide molecular weights

Nur Azira, T., Che Man, Y.B., Raja Mohd Hafidz, R.N., Aina, M.A., Amin, I.
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Volume:
151
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2013.11.066
Date:
May, 2014
File:
PDF, 1.04 MB
english, 2014
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