Infrared Spectroscopy: an Underexploited Analytical Tool for Assessing Physicochemical Properties of Food Products and Processing*

AuthID
 P-00X-G3Z
2
Author(s)
Gomez Zavaglia, A
Document Type
Article
Year published
2023
Published
in CURRENT OPINION IN FOOD SCIENCE, ISSN: 2214-7993
Volume: 49, Pages: 100953 (10)
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Scopus®
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Publication Identifiers
SCOPUS: 2-s2.0-85141521481
Wos: WOS:000975809600001
Source Identifiers
ISSN: 2214-7993
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