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Chemometric classification of Brazilian artisanal cheeses from different regions according to major and trace elements by ICP-OES

Document Type

Article

Author

de Andrade, B.M.; Batista, D.B.; Lucena, I.O.; Luna, A.S.; de Gois, J.S.; Margalho, L.P.; Kamimura, B.A.; Balthazar, C.F.; Brexó, R.P.; Pia, A.K.R.; Costa, R.A.S.; Sant'Ana, A.S.; Cruz, A.G.; Granato, D.

Source

In: Journal of Food Composition and Analysis. (Journal of Food Composition and Analysis, June 2022, 109)

Subject

Language

English

ISSN

08891575

Online Access

Full Text (ScienceDirect 종량제) Web of Science JCR 저널정보 Scopus Find it@PNU

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