Authentication of cocoa bean shells by near- and mid-infrared spectroscopy and inductively coupled plasma-optical emission spectroscopy

  1. Mandrile, L.
  2. Barbosa-Pereira, L.
  3. Sorensen, K.M.
  4. Giovannozzi, A.M.
  5. Zeppa, G.
  6. Engelsen, S.B.
  7. Rossi, A.M.
Revista:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Ano de publicación: 2019

Volume: 292

Páxinas: 47-57

Tipo: Artigo

DOI: 10.1016/J.FOODCHEM.2019.04.008 GOOGLE SCHOLAR
Fonte de datos: Scopus