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Attenuated Total Reflectance Fourier Transform Spectroscopy ( ATR-FTIR) and chemometrics for discrimination of espresso coffees with different sensory characteristics
Belchior, Verônica, Botelho, Bruno Gonçalves, Oliveira, Leandro S., Franca, Adriana S.Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2017.12.026
Date:
December, 2017
File:
PDF, 1.09 MB
english, 2017