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1 Ergebnisse
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Rapid assessment of traditional Chinese condiment of chicke..:
Xu, Runqi
;
Li, Shaoqun
;
Cao, Huijuan
...
Journal of Food Composition and Analysis. 125 (2024) - p. 105762 , 2024
Link:
https://doi.org/10.1016/j.jfca.2023.105762
RT Journal T1 <Title>Rapid assessment of traditional Chinese condiment of chicken essence by portable NIRS and Raman modeling</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.jfca.2023.105762&Exemplar=1&LAN=DE A1 Xu, Runqi A1 Li, Shaoqun A1 Cao, Huijuan A1 Bai, Yanchang A1 Jin, Zi A1 Huang, Yue PB Elsevier BV YR 2024 SN 0889-1575 JF Journal of Food Composition and Analysis VO 125 SP 105762 LK http://dx.doi.org/https://doi.org/10.1016/j.jfca.2023.105762 DO https://doi.org/10.1016/j.jfca.2023.105762 SF ELIB - SuUB Bremen
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