Use of visible and near-infrared spectroscopy for...

Food Chemistry 2014 / 12 Vol. 164

Use of visible and near-infrared spectroscopy for predicting antioxidant compounds in summer squash (Cucurbita pepo ssp pepo)

Blanco-Díaz, María Teresa, Del Río-Celestino, Mercedes, Martínez-Valdivieso, Damián, Font, Rafael
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
164
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2014.05.019
Date:
December, 2014
File:
PDF, 685 KB
english, 2014
Conversion to is in progress
Conversion to is failed