Source: Food Research International. Unidade: FCFRP
Subjects: MINERAÇÃO DE DADOS (TÉCNICAS), OLIGOELEMENTOS, CAFÉ, CONTROLE DA QUALIDADE
ABNT
BARBOSA, Rommel Melgaço et al. The use of advanced chemometric techniques and trace element levels for controlling the authenticity of organic coffee. Food Research International, v. 61, p. 246–251, 2014Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2013.07.060. Acesso em: 15 nov. 2024.APA
Barbosa, R. M., Batista, B. L., Varrique, R. M., Coelho, V. A., Campiglia, A. D., & Barbosa Júnior, F. (2014). The use of advanced chemometric techniques and trace element levels for controlling the authenticity of organic coffee. Food Research International, 61, 246–251. doi:10.1016/j.foodres.2013.07.060NLM
Barbosa RM, Batista BL, Varrique RM, Coelho VA, Campiglia AD, Barbosa Júnior F. The use of advanced chemometric techniques and trace element levels for controlling the authenticity of organic coffee [Internet]. Food Research International. 2014 ; 61 246–251.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1016/j.foodres.2013.07.060Vancouver
Barbosa RM, Batista BL, Varrique RM, Coelho VA, Campiglia AD, Barbosa Júnior F. The use of advanced chemometric techniques and trace element levels for controlling the authenticity of organic coffee [Internet]. Food Research International. 2014 ; 61 246–251.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1016/j.foodres.2013.07.060