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Discrimination between conventional and omega-3 fatty acids enriched eggs by FT-Raman spectroscopy and chemometric

Thiago de Oliveira Mendes1, Brenda Lee Simas Porto1, Mariana Ramos Almeida1

  • 1Departamento de Química, Universidade Federal de Minas Gerais, Belo Horizonte, MG 31270-901, Brazil.

Food Chemistry
|October 8, 2018
PubMed

Keywords:
ChemometricsEggFood quality controlLipidsRaman spectraSupervised classification

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