Quantitative assessment of specific defects in roasted ground coffee via infrared-photoacoustic spectroscopy-Reference-Cited by-同舟云学术

Quantitative assessment of specific defects in roasted ground coffee via infrared-photoacoustic spectroscopy

Published:2018-07 Issue: Volume:255 Page:132-138
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Dias Rafael Carlos Eloy,Valderrama Patrícia,Março Paulo Henrique,dos Santos Scholz Maria Brigida,Edelmann Michael,Yeretzian Chahan^ORCID

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference41 articles.

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4. Ultraviolet spectroscopy and supervised pattern recognition methods for authentication of transgenic and non-transgenic soybean oils;Alves;Analytical Methods,2015

5. 3,4-Dimethoxycinnamic acid levels as a tool for differentiation of Coffea canephora var. robusta and Coffea arabica;Andrade;Food Chemistry,1998

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