Antioxidant capacity of different cheeses: Affecting factors and prediction by near infrared spectroscopy

1. Revilla, I.
2. González-Martín, M.I.
3. Vivar-Quintana, A.M.
4. Blanco-López, M.A.
5. Lobos-Ortega, I.A.
6. Hernández-Hierro, J.M.

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DOI: 10.3168/JDS.2015-10564 GOOGLE SCHOLAR lock_openOpen access editor

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