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Anderson Santos Souza,Marcos Almeida Bezerra,Uillian Mozart Ferreira Mata Cerqueira,Caiene Jesus Oliveira Rodrigues,Bianca Cotrim Santos,Cleber Galvão Novaes,Erica Raina Venâncio Almeida 한국식품과학회 2024 Food Science and Biotechnology Vol.33 No.6
Principal component analysis (PCA) is currently one of the most used multivariate data analysis techniques for evaluating information from food analysis. In this review, a brief introduction to the theoretical principles that underlie PCA will be given, in addition to presenting the most commonly used computer programs. An example from the literature was discussed to illustrate the use of this chemometric tool and interpretation of graphs and parameters obtained. A list of recently published articles will also be presented, in order to show the applicability and potential of the technique in the food analysis field.