Application of infrared spectral techniques on quality and...

Food Research International 2014 / 07 Vol. 61

Application of infrared spectral techniques on quality and compositional attributes of coffee: An overview

Barbin, Douglas Fernandes, Felicio, Ana Lucia de Souza Madureira, Sun, Da-Wen, Nixdorf, Suzana Lucy, Hirooka, Elisa Yoko
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Volume:
61
Language:
english
Journal:
Food Research International
DOI:
10.1016/j.foodres.2014.01.005
Date:
July, 2014
File:
PDF, 497 KB
english, 2014
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