Խորագիր: n/a
- Food Authentication: Techniques, Trends and Emerging Approaches (Second Issue)
- Fermented Beverages Revisited: From Terroir to Customized Functional Products
- Physicochemical, Sensory and Nutritional Properties of Foods Affected by Processing and Storage Series II
- Food Authentication: Techniques, Trends and Emerging Approaches
- Novel Analysis on Aroma Compounds of Wine, Vinegar and Derived Products
- Screening, Identification, and Quantification of Nutritional Components and Phytochemicals in Foodstuffs
Խորագիր: phenolic compounds
- Physicochemical, Sensory and Nutritional Properties of Foods Affected by Processing and Storage Series II
- Food Authentication: Techniques, Trends and Emerging Approaches
- Novel Analysis on Aroma Compounds of Wine, Vinegar and Derived Products
- Screening, Identification, and Quantification of Nutritional Components and Phytochemicals in Foodstuffs
- Advances in Food, Bioproducts and Natural Byproducts for a Sustainable Future: From Conventional to Innovative Processes
Հեղինակ: González-Domínguez, Raúl
Նմանատիպ նյութեր: Food Authentication: Techniques, Trends and Emerging Approaches (Second Issue)
- Advances in Chemical Analysis Procedures (Part II)
- Implementation of Chemometrics and Other Techniques as Means of Authenticity and Traceability to Detect Adulteration in Foods for the Protection of Human Health
- Application of Liquid Chromatography in Food Analysis
- Food Authentication: Techniques, Trends and Emerging Approaches
- Target and Non-Target Approaches for Food Authenticity and Traceability
- Advances in Near Infrared Spectroscopy and Related Computational Methods