On the use of the fluorescence, ultraviolet–visible and near infrared spectroscopy with chemometrics for the discrimination between plum brandies of different varietal origins
Jakubíková, M., Sádecká, J., Kleinová, A.Volume:
239
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2017.07.008
Date:
January, 2018
File:
PDF, 459 KB
english, 2018