Chemometric classification of Brazilian artisanal cheeses from different regions according to major and trace elements by ICP-OES

Autor: de Andrade, Barbara M., Margalho, Larissa P., Batista, Diego B., Lucena, Izylla O., Kamimura, Bruna A., Balthazar, Celso F., Brexó, Ramon Peres, Pia, Arthur K.R., Costa, Ramon A.S., Cruz, Adriano G., Granato, Daniel, Sant’Ana, Anderson S., Luna, Aderval S., de Gois, Jefferson S.
Zdroj: In Journal of Food Composition and Analysis June 2022 109
Databáze: ScienceDirect
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