Visible and Near-Infrared Spectroscopic Discriminant Analysis Applied to Identification of Soy Sauce Adulteration

ISSN Print: 2156-8251
ISSN Online: 2156-8278
www.scirp.net/journal/ajac
E-mail: [email protected]

Citations

"Visible and Near-Infrared Spectroscopic Discriminant Analysis Applied to Identification of Soy Sauce Adulteration"
written by Chunli Fu, Jiemei Chen, Lifang Fang, Tao Pan,
published by American Journal of Analytical Chemistry, Vol.13 No.2, 2022

has been cited by the following article(s):

[1]	Miniaturized wavelength model optimization for visible–near-infrared spectroscopic discriminant analysis of soy sauce adulteration identification
	Journal of Food Measurement …, 2023

[1]	Portable Raman spectroscopy combined with machine learning for adulteration detection and brand classification in soy sauce Spectroscopy Letters, 2026 DOI:10.1080/00387010.2026.2612923

[2]	The crucial importance of soy sauce authenticity: Global trade, adulteration risks, and analytical challenges Trends in Food Science & Technology, 2024 DOI:10.1016/j.tifs.2024.104666

[3]	Miniaturized wavelength model optimization for visible–near-infrared spectroscopic discriminant analysis of soy sauce adulteration identification Journal of Food Measurement and Characterization, 2023 DOI:10.1007/s11694-023-02090-5