Determining quality parameters of fish oils by means of 1H nuclear magnetic resonance, mid-infrared, and near-infrared spectroscopy in combination with multivariate statistics Link: http://hdl.handle.net/20.500.12738/13922 Autor/in: Giese, Editha Winkelmann, Ole Rohn, Sascha Fritsche, Jan Verlag/Körperschaft: Elsevier Erscheinungsjahr: 2018 Medientyp: Text Schlagworte: Anisidine value Artificial neural networks Data fusion Infrared spectroscopy Nuclear magnetic resonance spectroscopy Peroxide value 640: Hauswirtschaft ddc:640 Beschreibung: PeerReviewed Quellsystem: ReposIt Interne Metadaten Quelldatensatz oai:reposit.haw-hamburg.de:20.500.12738/13922