Olive Oil by Near Infrared Spectroscopy with BP-ANN and PLS

WENG Xin-xin; LU Feng; WANG Chuan-xian; QI Yun-peng

Journals >Spectroscopy and Spectral Analysis >Volume 29 >Issue 12 >Page 3283 > Article

Spectroscopy and Spectral Analysis
Vol. 29, Issue 12, 3283 (2009)

Olive Oil by Near Infrared Spectroscopy with BP-ANN and PLS

WENG Xin-xin^1、*, LU Feng¹, WANG Chuan-xian², and QI Yun-peng¹

Author Affiliations

¹[in Chinese]

²[in Chinese]

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DOI: Cite this Article

WENG Xin-xin, LU Feng, WANG Chuan-xian, QI Yun-peng. Olive Oil by Near Infrared Spectroscopy with BP-ANN and PLS[J]. Spectroscopy and Spectral Analysis, 2009, 29(12): 3283 Copy Citation Text

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References

[5] Gema Flores, Maria Luisa Ruiz Del Castillo, Gracia Planch, et al. Food Chemistry,2006,97:336.

[6] Luisito Cercaci, Maria Teresa Rodriguez-Estrada, Gio-vanni Lercker. Journal of Chromatography A,2003,985:211.

[7] Zabaras D, Gordon M H. Food Chemistry,2004,84:475.

[11] LU Feng, LI Shu, LE Jian, et al. Analytica Chimica Acta,2007,589(2):200.

[12] Alfred A Christy, Sumaporn Kasemsumran, Yiping Du. Analytical Science,2004,20:935.

[13] LI Wang, Frank S CLee, Wang Xiaoru. Food Chemis-try,2006,95:529.

[14] Galtier O, Dupuy N, Ollivier D. Analytica Chimica Acta,2007,595:136.

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WENG Xin-xin, LU Feng, WANG Chuan-xian, QI Yun-peng. Olive Oil by Near Infrared Spectroscopy with BP-ANN and PLS[J]. Spectroscopy and Spectral Analysis, 2009, 29(12): 3283

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