Multivariate Statistical Analysis for the Classification of Sausages Based on Physicochemical Attributes, Using Attenuated Total Reflectance-Fourier Transform Infrared (ATR-FTIR) and Inductively Coupled Plasma-Mass Spectrometry (ICP-MS)

Sausage is a convenient food that is widely consumed in the world and in Vietnam. Due to the rapid development of this product, the authenticity of many famous brands has faded by the rise of adulteration. Therefore, in this study, principal component analysis (PCA) was combined with chemical analys...

Full description

Bibliographic Details

Published in:	Journal of Analytical Methods in Chemistry
Main Authors:	Quang Minh Bui, Quang Trung Nguyen, Thanh Thao Nguyen, Ha My Nguyen, Thi Tinh Phung, Viet Anh Le, Ngoc Minh Truong, The Vinh Mac, Tien Dat Nguyen, Le Tuan Anh Hoang, Ha Minh Duc Tran, Van Nhan Le, Minh Duc Nguyen
Format:	Article
Language:	English
Published:	Wiley 2024-01-01
Online Access:	http://dx.doi.org/10.1155/2024/1329212