Starch adulteration in turmeric samples through multivariate analysis with infrared spectroscopy

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dc.creatorMacêdo, Isaac Yves Lopes de
dc.creatorMachado, Fabio Bahls
dc.creatorRamos, Gabrielle Santos
dc.creatorCosta, André Gabriel Carmo
dc.creatorBatista, Rayssa Dias
dc.creatorGalvão Filho, Arlindo Rodrigues
dc.creatorRamirez Asquieri, Eduardo
dc.creatorSouza, Aparecido Ribeiro de
dc.creatorOliveira, Anselmo Elcana de
dc.creatorGil, Eric de Souza
dc.date.accessioned2023-08-15T11:02:08Z
dc.date.available2023-08-15T11:02:08Z
dc.date.issued2021
dc.identifier.citationMACÊDO, Isaac Yves Lopes de et al. Starch adulteration in turmeric samples through multivariate analysis with infrared spectroscopy. Food Chemistry, Amsterdam, v. 340, e127899, 2021. DOI: 10.1016/j.foodchem.2020.127899. Disponível em: https://www.sciencedirect.com/science/article/abs/pii/S0308814620317611?via%3Dihub. Acesso em: 14 jun. 2023.pt_BR
dc.identifier.doi10.1016/j.foodchem.2020.127899
dc.identifier.issn0308-8146
dc.identifier.issne- 1873-7072
dc.identifier.urihttps://www.sciencedirect.com/science/article/abs/pii/S0308814620317611?via%3Dihub
dc.language.isoengpt_BR
dc.publisher.countryHolandapt_BR
dc.publisher.departmentInstituto de Química - IQ (RMG)pt_BR
dc.rightsAcesso Restritopt_BR
dc.titleStarch adulteration in turmeric samples through multivariate analysis with infrared spectroscopypt_BR
dc.typeArtigopt_BR

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