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pro vyhledávání: '"David A. García‐Rodríguez"'
Autor:
José Octavio Rodiles-López, Silvia Y. Gómez‐Orozco, D. K. Tiwari, David A. García‐Rodríguez, Ana Velia Coria-Tellez
Publikováno v:
Journal of Food Processing and Preservation. 44
Recently, spectroscopy analysis has been used as a rapid chemical analysis method of food products. To evaluate the potentiality of Infrared spectroscopy (IR) in food analysis during storage, an accelerated shelf‐life study was carried out on three
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e89bfbb0fd6b378f69a01ed6f6fd45d0
https://doi.org/10.1111/jfpp.14350
https://doi.org/10.1111/jfpp.14350
