Evaluation of the application of attenuated total reflectance-Fourier transform infrared spectrometry (ATR-FTIR) and chemometrics to the determination of nutritional parameters of yogurt samples
A critical evaluation of the application of attenuated total reflectance-Fourier transform infrared spectroscopy (ATR-FTIR) and partial least squares (PLS) to the determination of several nutritional parameters, such as the energetic value and the carbohydrate, protein and calcium contents, in comme...
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2006
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Acceso en línea: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_16182642_v385_n4_p708_Moros http://hdl.handle.net/20.500.12110/paper_16182642_v385_n4_p708_Moros |
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