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1 Ergebnisse
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Comparing the potential of IR-spectroscopic techniques to g..:
Ortiz-Romero, Clemente
;
Ríos-Reina, Rocío
;
García-González, Diego L.
...
Food Chemistry: X. 19 (2023) - p. 100738 , 2023
Link:
https://doi.org/10.1016/j.fochx.2023.100738
RT Journal T1
Comparing the potential of IR-spectroscopic techniques to gas chromatography coupled to ion mobility spectrometry for classifying virgin olive oil categories
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.fochx.2023.100738&Exemplar=1&LAN=DE A1 Ortiz-Romero, Clemente A1 Ríos-Reina, Rocío A1 García-González, Diego L. A1 Cardador, María José A1 Callejón, Raquel M A1 Arce, Lourdes PB Elsevier BV YR 2023 SN 2590-1575 JF Food Chemistry: X VO 19 SP 100738 LK http://dx.doi.org/https://doi.org/10.1016/j.fochx.2023.100738 DO https://doi.org/10.1016/j.fochx.2023.100738 SF ELIB - SuUB Bremen
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