Potential of near infrared spectroscopy for the analysis of volatile components in cheeses

  1. González-Martín, I.
  2. Hernández-Hierro, J.M.
  3. González-Pérez, C.
  4. Revilla, I.
  5. Vivar-Quintana, A.
  6. Lobos Ortega, I.
Aldizkaria:
LWT - Food Science and Technology

ISSN: 0023-6438

Argitalpen urtea: 2014

Alea: 55

Zenbakia: 2

Orrialdeak: 666-673

Mota: Artikulua

DOI: 10.1016/J.LWT.2013.10.008 GOOGLE SCHOLAR
Datuen iturria: Scopus