Figure 2
From: Non-targeted detection of food adulteration using an ensemble machine-learning model
Absorbance spectral data of raw milk retrieved from Fourier transfor infrared (FTIR) spectroscopy in terms of wavenumber. Numbers in red are the eight regions from where the absorbance values were extracted. These include seven peaks within the spectrum regions 1000–1100, 1500–1600, 1730–1800, 2840–2940, 3450–3550 cm−1 and an averaged absorbance value of 1250–1450 cm−1.
