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-Maraña, O., Galeano-Díaz, T., Muñoz de la Peña, 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