DETERMINATION OF PUNGENCY IN SPICY FOOD BY MEANS OF...

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Journal of Food Composition and Analysis 2017 / 12

DETERMINATION OF PUNGENCY IN SPICY FOOD BY MEANS OF EXCITATION-EMISSION FLUORESCENCE COUPLED WITH SECOND-ORDER CHEMOMETRIC CALIBRATION

Monago-Maraña, Olga, Guzmán-Becerra, María, de la Peña, Arsenio Muñoz, Galeano-Díaz, Teresa
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Language:
english
Journal:
Journal of Food Composition and Analysis
DOI:
10.1016/j.jfca.2017.12.031
Date:
December, 2017
File:
PDF, 1.02 MB
english, 2017
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