Caricamento...
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...
Salvato in:
| Pubblicato in: | Int J Food Sci |
|---|---|
| Autori principali: | , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Hindawi
2021
|
| Soggetti: | |
| Accesso online: | 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 |
| Tags: |
Aggiungi Tag
Nessun Tag, puoi essere il primo ad aggiungerne! !
|