Tschannerl, Julius <br/><br/>
Potential of UV and SWIR hyperspectral imaging for determination of levels of phenolic flavour compounds in peated barley malt.  [electronic resource] 

 -  Food chemistry  Jan 2019 
 - 105-112 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1873-7072 
<br/><br/><label>Standard No.: </label>10.1016/j.foodchem.2018.07.089  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Flavoring Agents--analysis<br/>Hordeum--chemistry<br/>Odorants<br/>Phenols--analysis<br/>Taste