On the use of the fluorescence, ultraviolet–visible and...

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.
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Volume:
239
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2017.07.008
Date:
January, 2018
File:
PDF, 459 KB
english, 2018
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