Classification of chilli sauces: multivariate pattern recognition using selected gcms retention time peaks of chilli sauce samples
As a preliminary work on the possibility of separating classes of chili sauces based on taste or customer preferences, organic compounds from different kinds of chili sauces of various brands were separated and analyzed by gas chromatography/mass spectrometry (GC/MS). It was found that these organic...
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| Main Authors: | , , , |
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| 格式: | Article |
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2008
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| 在線閱讀: | http://eprints.um.edu.my/6025/ http://www.myjurnal.my/public/article-view.php?id=20556 |
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