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Caracterización y diferenciación de cafés, a partir de espectroscopía infrarroja

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Revista U.D.C.A Actualidad & Divulgación Científica (2019) 22(1)
DOI: 10.31910/rudca.v22.n1.2019.1158
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Abstract

… 28. WORKU, M.; MEULENAER, B.; DUCHATEAU, L.; BOECKX, P. 2018. Effect of altitude on biochemical composition and quality of green Arabica coffee beans can be affected by shade and postharvest processing method. Food Res. Internal. (United States) 108:278-285 …

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CITATION STYLE

APA

Barrera B., Ó. M., Gutiérrez G., N., & Orozco-Blanco, D. (2019). Caracterización y diferenciación de cafés, a partir de espectroscopía infrarroja. Revista U.D.C.A Actualidad & Divulgación Científica, 22(1). https://doi.org/10.31910/rudca.v22.n1.2019.1158

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