蛍光指紋による食品の判別·定量技術
書誌事項
- タイトル別名
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- Discrimination and Quantification Thechnology for Food Using Fluorescence Fingerprint
- 蛍光指紋による食品の判別・定量技術
- ケイコウ シモン ニ ヨル ショクヒン ノ ハンベツ ・ テイリョウ ギジュツ
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抄録
The fluorescence fingerprint, also known as the excitation-emission matrix (EEM), is a set of fluorescence spectra acquired at consecutive excitation wavelengths to create a three-dimensional diagram. The pattern of this diagram is unique for each measured sample, and contains abundant information about the constituents making up the sample. By combining current information technologies and large amounts of data, fine distinctions are able to be made between samples that would otherwise be indistinguishable. The following applications using this technology are discussed in this paper : discrimination of the geographic origin of mangoes ; prediction of buckwheat flour ratio in commercial dried buckwheat noodles ; and detection of mycotoxins in wheat and nutmeg.
収録刊行物
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- 日本食品科学工学会誌
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日本食品科学工学会誌 60 (9), 457-465, 2013
公益社団法人 日本食品科学工学会
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詳細情報 詳細情報について
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- CRID
- 1390001206410301440
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- NII論文ID
- 10031195204
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- NII書誌ID
- AN10467499
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- ISSN
- 18816681
- 1341027X
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- NDL書誌ID
- 024831322
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- IRDB
- NDL
- Crossref
- CiNii Articles
- KAKEN
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- 抄録ライセンスフラグ
- 使用不可