Chemometric comparison of almond oxidation rates using kinetic parameters obtained by infrared spectroscopy

  1. Román Falcó, I.P.
  2. Prats Moya, M.S.
  3. Maestre Pérez, S.E.
  4. Martín Carratalá, M.L.
  5. Grané Teruel, N.
Journal:
Journal of the Science of Food and Agriculture

ISSN: 1097-0010,  0022-5142

Year of publication: 2020

Volume: 100

Issue: 12

Pages: 4549-4557

Type: Article

DOI: 10.1002/JSFA.10513 GOOGLE SCHOLAR

Sustainable development goals

Data source: Scopus