Prediction of sensory response of beer containing malt adjuncts by partial least-squares regression (2025)
- Authors:
- USP affiliated authors: ESTEVÃO, SIMONE TESSARINI - IQ ; LOURENÇO, FELIPE REBELLO - FCF
- Unidades: IQ; FCF
- DOI: 10.1016/j.microc.2025.115228
- Subjects: CERVEJA; MALTE; ANÁLISE SENSORIAL DE ALIMENTOS
- Language: Inglês
- Imprenta:
- Source:
- Título: Microchemical Journal
- ISSN: 0026-265X
- Volume/Número/Paginação/Ano: v. 218, p. 1-6 art. 115228, 2025
- Este periódico é de acesso aberto
- Este artigo NÃO é de acesso aberto
-
ABNT
ESTEVÃO, Simone Tessarini e LOURENÇO, Felipe Rebello. Prediction of sensory response of beer containing malt adjuncts by partial least-squares regression. Microchemical Journal, v. 218, p. 1-6 art. 115228, 2025Tradução . . Disponível em: https://dx.doi.org/10.1016/j.microc.2025.115228. Acesso em: 23 jan. 2026. -
APA
Estevão, S. T., & Lourenço, F. R. (2025). Prediction of sensory response of beer containing malt adjuncts by partial least-squares regression. Microchemical Journal, 218, 1-6 art. 115228. doi:10.1016/j.microc.2025.115228 -
NLM
Estevão ST, Lourenço FR. Prediction of sensory response of beer containing malt adjuncts by partial least-squares regression [Internet]. Microchemical Journal. 2025 ; 218 1-6 art. 115228.[citado 2026 jan. 23 ] Available from: https://dx.doi.org/10.1016/j.microc.2025.115228 -
Vancouver
Estevão ST, Lourenço FR. Prediction of sensory response of beer containing malt adjuncts by partial least-squares regression [Internet]. Microchemical Journal. 2025 ; 218 1-6 art. 115228.[citado 2026 jan. 23 ] Available from: https://dx.doi.org/10.1016/j.microc.2025.115228 - Real-time monitoring of beer parameters using infrared spectroscopy-A process analytical technology approach
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Informações sobre o DOI: 10.1016/j.microc.2025.115228 (Fonte: oaDOI API)
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