The application of near infrared spectroscopy technology and a remote reflectance fibre-optic probe for the determination of peptides in cheeses (cow’s, ewe’s and goat’s) with different ripening times

• 作者I. González-Martín; J.M. Hernández-Hierro; A. Vivar-Quintana; I. Revilla; C. González-Pérez
• 卷第114卷
• 期第4期
• 印刷ISSN0308-8146
• 文件大小324.36KB
• 发表时间2009
• DOI10.1016/j.foodchem.2008.11.050
• 页码1564-1569