A screening method based on UV–Visible spectroscopy and...

Food Chemistry 2013 / 10 Vol. 140; Iss. 4

A screening method based on UV–Visible spectroscopy and multivariate analysis to assess addition of filler juices and water to pomegranate juices

Boggia, Raffaella, Casolino, Maria Chiara, Hysenaj, Vilma, Oliveri, Paolo, Zunin, Paola
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Volume:
140
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2012.11.020
Date:
October, 2013
File:
PDF, 756 KB
english, 2013
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