Evaluation of craft beers through the direct determination of amino acids by capillary electrophoresis and principal component analysis

Author:

Aredes Rafaella SilvaORCID,Peixoto Fernando Cunha,Sphaier Leandro AlcoforadoORCID,Marques Flávia Ferreira de CarvalhoORCID

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Fundação Carlos Chagas Filho de Amparo à Pesquisa do Estado do Rio de Janeiro

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

1. Principal component analysis;Abdi;Wiley Interdisciplinary Reviews: Computational Statistics,2010

2. AOAC (2012) Official Method of Analysis: Association of Analytical Chemists. 19th Edition, Washington DC, USA.

3. Exploring the binding behavior of beer staling aldehydes in model systems;Baert;Journal of the American Society of Brewing Chemists,2015

4. On the origin of free and bound staling aldehydes in beer;Baert;Journal of Agriculture and Food Chemistry,2012

5. Chemometrics: A practical guide;Beebe,1998

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