PUBLICACIÓN
Chemometric Discrimination Between Smoked and Non-Smoked Paprika Samples. Quantification of PAHs in Smoked Paprika by Fluorescence-U-PLS/RBL
Monago-Marana O., Galeano-Diaz T., Munoz de la Pena A.
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