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Food Chemistry 2020 / 5

Determination of the concentration of total phenolic compounds in aged cachaça using two-dimensional fluorescence and mid-infrared spectroscopy

Gonçalves Carvalho, Débora, Ranzan, Lucas, Ferreira Trierweiler, Luciane, Otávio Trierweiler, Jorge
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Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2020.127142
Date:
May, 2020
File:
PDF, 813 KB
2020
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