Chemometric Discrimination Between Smoked and Non-Smoked Paprika Samples. Quantification of PAHs in Smoked Paprika by Fluorescence-U-PLS/RBL

  1. Monago-Maraña, O.
  2. Galeano-Díaz, T.
  3. Muñoz de la Peña, A.
Aldizkaria:
Food Analytical Methods

ISSN: 1936-976X,  1936-9751

Argitalpen urtea: 2017

Alea: 10

Zenbakia: 4

Orrialdeak: 1128-1137

Mota: Artikulua

DOI: 10.1007/S12161-016-0676-2 GOOGLE SCHOLAR
Datuen iturria: Scopus