Rapid authentication of European sea bass (Dicentrarchus labrax L.) according to production method, farming system, and geographical origin by near infrared spectroscopy coupled with chemometrics - Ghidini, Sergio; Varrà, Maria Olga; Dall'Asta, Chiara; Badiani, Anna; Ianieri, Adriana; Zanardi, Emanuela (Food chemistry, 2019)
Keywords: Authentication; bass; Chemometrics; Dicentrarchus labrax; European sea bass; Farming system; farming systems; Geographical origin; Mediterranean Sea; near-infrared spectroscopy; NIR spectroscopy; principal component analysis; provenance; rearing; Mediterranean Sea; Ext; RMSEP; F; AUROC; Farming system; Int; RMSECV; SD; European sea bass; SG; SI; WM; W; NIRS; CV-ANOVA; SNV; OPLS-DA; EM; Geographical origin; CM; NIR spectroscopy; PCA; CV; PC; Authentication; VIP; Chemometrics; RMSEE