ALIMENTOS: PRODUCCIÓN, ELABORACIÓN Y CARACTERIZACIÓN
Universidad de Concepción
Concepción, ChilePublicaciones en colaboración con investigadores/as de Universidad de Concepción (5)
2015
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Determination of the mineral composition and toxic element contents of propolis by near infrared spectroscopy
Sensors (Switzerland), Vol. 15, Núm. 11, pp. 27854-27868
2014
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Amino acid profile of the quinoa (Chenopodium quinoa Willd.) using near infrared spectroscopy and chemometric techniques
Journal of Cereal Science, Vol. 60, Núm. 1, pp. 67-74
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Chemical characteristics and mineral composition of quinoa by near-infrared spectroscopy
Journal of the Science of Food and Agriculture, Vol. 94, Núm. 5, pp. 876-881
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Chilean flour and wheat grain: Tracing their origin using near infrared spectroscopy and chemometrics
Food Chemistry, Vol. 145, pp. 802-806