An overview of the use of infrared spectroscopy and chemometrics in authenticity and traceability of cereals

标题
An overview of the use of infrared spectroscopy and chemometrics in authenticity and traceability of cereals
作者
关键词
-
出版物
FOOD RESEARCH INTERNATIONAL
Volume 60, Issue -, Pages 262-265
出版商
Elsevier BV
发表日期
2013-08-31
DOI
10.1016/j.foodres.2013.08.034

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