Source: Food Chemistry. Unidades: ESALQ, CENA
Subjects: BEBIDAS, CAFÉ TRATADO, COMPONENTES PRINCIPAIS, COMPOSTOS ORGÂNICOS, CROMATOGRAFIA, QUIMIOMETRIA
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ALCANTARA, Gabriela Maria Rodrigues do Nascimento de e DRESCH, Dayane e MELCHERT, Wanessa R. Use of non-volatile compounds for the classification of specialty and traditional Brazilian coffees using principal component analysis. Food Chemistry, v. 360, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2021.130088. Acesso em: 17 out. 2024.APA
Alcantara, G. M. R. do N. de, Dresch, D., & Melchert, W. R. (2021). Use of non-volatile compounds for the classification of specialty and traditional Brazilian coffees using principal component analysis. Food Chemistry, 360. doi:10.1016/j.foodchem.2021.130088NLM
Alcantara GMR do N de, Dresch D, Melchert WR. Use of non-volatile compounds for the classification of specialty and traditional Brazilian coffees using principal component analysis [Internet]. Food Chemistry. 2021 ; 360[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.foodchem.2021.130088Vancouver
Alcantara GMR do N de, Dresch D, Melchert WR. Use of non-volatile compounds for the classification of specialty and traditional Brazilian coffees using principal component analysis [Internet]. Food Chemistry. 2021 ; 360[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.foodchem.2021.130088