Potential of near infrared spectroscopy for the analysis of volatile components in cheeses

标题
Potential of near infrared spectroscopy for the analysis of volatile components in cheeses
作者
关键词
-
出版物
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 55, Issue 2, Pages 666-673
出版商
Elsevier BV
发表日期
2013-10-24
DOI
10.1016/j.lwt.2013.10.008

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