Chemometric Discrimination Between Smoked and Non-Smoked...

Food Analytical Methods 2017 / 4 Vol. 10; Iss. 4

Chemometric Discrimination Between Smoked and Non-Smoked Paprika Samples. Quantification of PAHs in Smoked Paprika by Fluorescence-U-PLS/RBL

Monago-Maraña, Olga, Galeano-Díaz, Teresa, Muñoz de la Peña, Arsenio
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Volume:
10
Language:
english
Journal:
Food Analytical Methods
DOI:
10.1007/s12161-016-0676-2
Date:
April, 2017
File:
PDF, 1.50 MB
english, 2017
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