PUBLICACIÓN

Chemometric Discrimination Between Smoked and Non-Smoked Paprika Samples. Quantification of PAHs in Smoked Paprika by Fluorescence-U-PLS/RBL

ACCEDER A LA PUBLICACIÓN: Scopus Orcid

Monago-Marana O., Galeano-Diaz T., Munoz de la Pena A.

2017 Food Analytical Methods

Analytical Chemistry (Q2), Applied Microbiology and Biotechnology (Q2), Food Science (Q2), Safety Research (Q2), Safety, Risk, Reliability and Quality (Q2)

JCR: 2.245

SJR: 0.662


CITAS

10

DOI

10.1007/s12161-016-0676-2

EID

2-s2.0-84990999120

ISSN

1936-9751

EISSN

1936-976X

BIBTEX

@article{Muñoz2017,title = {Chemometric Discrimination Between Smoked and Non-Smoked Paprika Samples. Quantification of PAHs in Smoked Paprika by Fluorescence-U-PLS/RBL},journal = {Food Analytical Methods},year = {2017},volume = {10},number = {4},pages = {1128-1137},author = {Monago-Mara{\~n}a, O. and Galeano-D{\'i}az, T. and Mu{\~n}oz de la Pe{\~n}a, A.}}


AUTORES DE LA UEX