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The Combination of Vibrational Spectroscopy and Chemometrics for Analysis of Milk Products Adulteration
Milk products obtained from cow, goat, buffalo, sheep, and camel as well as fermented forms such as cheese, yogurt, kefir, and butter are in a category of the most nutritious foods due to their high contents of high protein contributing to total daily energy intake. For certain reasons, high price m...
Uloženo v:
| Vydáno v: | Int J Food Sci |
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| Hlavní autoři: | , , , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Hindawi
2021
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| Témata: | |
| On-line přístup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8263233/ https://ncbi.nlm.nih.gov/pubmed/34307647 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1155/2021/8853358 |
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