DC ElementWertSprache
dc.contributor.authorGiese, Editha-
dc.contributor.authorWinkelmann, Ole-
dc.contributor.authorRohn, Sascha-
dc.contributor.authorFritsche, Jan-
dc.date.accessioned2023-06-20T10:02:31Z-
dc.date.available2023-06-20T10:02:31Z-
dc.date.issued2018-04-01-
dc.identifier.issn1873-7145en_US
dc.identifier.urihttp://hdl.handle.net/20.500.12738/13922-
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofFood research internationalen_US
dc.subjectAnisidine valueen_US
dc.subjectArtificial neural networksen_US
dc.subjectData fusionen_US
dc.subjectInfrared spectroscopyen_US
dc.subjectNuclear magnetic resonance spectroscopyen_US
dc.subjectPeroxide valueen_US
dc.subject.ddc640: Hauswirtschaften_US
dc.titleDetermining quality parameters of fish oils by means of 1H nuclear magnetic resonance, mid-infrared, and near-infrared spectroscopy in combination with multivariate statisticsen
dc.typeArticleen_US
dc.identifier.pmid29579909en
dc.identifier.scopus2-s2.0-85039168758en
dc.description.versionPeerRevieweden_US
tuhh.container.endpage128en_US
tuhh.container.startpage116en_US
tuhh.container.volume106en_US
tuhh.oai.showtrueen_US
tuhh.publication.instituteFakultät Life Sciencesen_US
tuhh.publication.instituteDepartment Ökotrophologieen_US
tuhh.publisher.doi10.1016/j.foodres.2017.12.041-
tuhh.type.opus(wissenschaftlicher) Artikel-
dc.type.casraiJournal Article-
dc.type.diniarticle-
dc.type.driverarticle-
dc.type.statusinfo:eu-repo/semantics/publishedVersionen_US
dcterms.DCMITypeText-
dc.source.typearen
dc.funding.numberundefineden
item.creatorGNDGiese, Editha-
item.creatorGNDWinkelmann, Ole-
item.creatorGNDRohn, Sascha-
item.creatorGNDFritsche, Jan-
item.languageiso639-1en-
item.cerifentitytypePublications-
item.openairecristypehttp://purl.org/coar/resource_type/c_6501-
item.creatorOrcidGiese, Editha-
item.creatorOrcidWinkelmann, Ole-
item.creatorOrcidRohn, Sascha-
item.creatorOrcidFritsche, Jan-
item.fulltextNo Fulltext-
item.grantfulltextnone-
item.openairetypeArticle-
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