Doehlert design in the optimization of procedures aiming food analysis – A review.

Autor:	Cerqueira, Uillian Mozart Ferreira Mata1 (AUTHOR), Bezerra, Marcos Almeida1,2 (AUTHOR) mbezerra@uesb.edu.br, Ferreira, Sérgio Luís Costa1 (AUTHOR), de Jesus Araújo, Rodrigo1 (AUTHOR), da Silva, Bruno Novaes2 (AUTHOR), Novaes, Cleber Galvão2 (AUTHOR)
Zdroj:	Food Chemistry. Dec2021, Vol. 364, pN.PAG-N.PAG. 1p.
Databáze:	Academic Search Ultimate
Externí odkaz:	Zobrazit plný text záznamu Full Text from ScienceDirect