Authenticity Control of Roasted Coffee Brands Using Near-Infrared Spectroscopy


Journal article


M. Sarraguça, J. Santos, A. O. Rangel, J. Lopes
Food Analytical Methods, 2013

Semantic Scholar DOI
Cite

Cite

APA   Click to copy
Sarraguça, M., Santos, J., Rangel, A. O., & Lopes, J. (2013). Authenticity Control of Roasted Coffee Brands Using Near-Infrared Spectroscopy. Food Analytical Methods.


Chicago/Turabian   Click to copy
Sarraguça, M., J. Santos, A. O. Rangel, and J. Lopes. “Authenticity Control of Roasted Coffee Brands Using Near-Infrared Spectroscopy.” Food Analytical Methods (2013).


MLA   Click to copy
Sarraguça, M., et al. “Authenticity Control of Roasted Coffee Brands Using Near-Infrared Spectroscopy.” Food Analytical Methods, 2013.


BibTeX   Click to copy

@article{m2013a,
  title = {Authenticity Control of Roasted Coffee Brands Using Near-Infrared Spectroscopy},
  year = {2013},
  journal = {Food Analytical Methods},
  author = {Sarraguça, M. and Santos, J. and Rangel, A. O. and Lopes, J.}
}


Share

Tools
Translate to