TXRF spectral information enhanced by multivariate analysis: A new strategy for food fingerprint

Ignazio Allegretta(University of Bari Aldo Moro), Roberto Terzano(University of Bari Aldo Moro), Giacomo Squeo(Unknown), Stefano Cesco(Free University of Bozen-Bolzano), Concetta Eliana Gattullo(University of Bari Aldo Moro), Carlo Porfido(University of Bari Aldo Moro), Francesco Caponio(University of Bari Aldo Moro), Antonio Cicchetti(Mälardalen University), Carlo Nicoletto(University of Padua)
Food Chemistry
September 5, 2022
10.1016/j.foodchem.2022.134124
Cited by 23

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