Source: Journal of Food Science and Technology Mysore. Unidade: ESALQ
Subjects: ÁCIDOS, AÇÚCAR, ANÁLISE MULTIVARIADA, ESPECTROSCOPIA INFRAVERMELHA, LARANJA, QUIMIOMETRIA, VITAMINA C
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BORBA, Karla Rodrigues et al. Non-invasive quantification of vitamin C, citric acid, and sugar in 'Valencia' oranges using infrared spectroscopies. Journal of Food Science and Technology Mysore, p. 1-8, 2020Tradução . . Disponível em: https://doi.org/10.1007/s13197-020-04589-x. Acesso em: 05 out. 2024.APA
Borba, K. R., Spricigo, P. C., Aykas, D. P., Mitsuyuki, M. C., Colnago, L. A., & Ferreira, M. D. (2020). Non-invasive quantification of vitamin C, citric acid, and sugar in 'Valencia' oranges using infrared spectroscopies. Journal of Food Science and Technology Mysore, 1-8. doi:10.1007/s13197-020-04589-xNLM
Borba KR, Spricigo PC, Aykas DP, Mitsuyuki MC, Colnago LA, Ferreira MD. Non-invasive quantification of vitamin C, citric acid, and sugar in 'Valencia' oranges using infrared spectroscopies [Internet]. Journal of Food Science and Technology Mysore. 2020 ; 1-8.[citado 2024 out. 05 ] Available from: https://doi.org/10.1007/s13197-020-04589-xVancouver
Borba KR, Spricigo PC, Aykas DP, Mitsuyuki MC, Colnago LA, Ferreira MD. Non-invasive quantification of vitamin C, citric acid, and sugar in 'Valencia' oranges using infrared spectroscopies [Internet]. Journal of Food Science and Technology Mysore. 2020 ; 1-8.[citado 2024 out. 05 ] Available from: https://doi.org/10.1007/s13197-020-04589-x