Infrared Spectroscopy as an Alternative Methodology to Evaluate the Effect of Structural Features on the Physical-Chemical Properties of Inulins

AuthID
 P-016-3D3
5
Author(s)
Romano N.
·
Lecot J.
·
Mobili P.
·
Gómez-Zavaglia A.
Tipo de Documento
Article
Year published
2018
Publicado
in Food Research International, ISSN: 09639969
Volume: 109, Páginas: 223-231 (8)
Indexing
Scopus®
Crossref®14
Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 29803445
SCOPUS: 2-s2.0-85046095291
Source Identifiers
ISSN: 09639969
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