| 000 | 01102 a2200325 4500 | ||
|---|---|---|---|
| 005 | 20250517234716.0 | ||
| 264 | 0 | _c20190423 | |
| 008 | 201904s 0 0 eng d | ||
| 022 | _a1873-7072 | ||
| 024 | 7 |
_a10.1016/j.foodchem.2018.07.089 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aTschannerl, Julius | |
| 245 | 0 | 0 |
_aPotential of UV and SWIR hyperspectral imaging for determination of levels of phenolic flavour compounds in peated barley malt. _h[electronic resource] |
| 260 |
_bFood chemistry _cJan 2019 |
||
| 300 |
_a105-112 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article | ||
| 650 | 0 | 4 |
_aFlavoring Agents _xanalysis |
| 650 | 0 | 4 |
_aHordeum _xchemistry |
| 650 | 0 | 4 | _aOdorants |
| 650 | 0 | 4 |
_aPhenols _xanalysis |
| 650 | 0 | 4 | _aTaste |
| 700 | 1 | _aRen, Jinchang | |
| 700 | 1 | _aJack, Frances | |
| 700 | 1 | _aKrause, Julius | |
| 700 | 1 | _aZhao, Huimin | |
| 700 | 1 | _aHuang, Wenjiang | |
| 700 | 1 | _aMarshall, Stephen | |
| 773 | 0 |
_tFood chemistry _gvol. 270 _gp. 105-112 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1016/j.foodchem.2018.07.089 _zAvailable from publisher's website |
| 999 |
_c28795001 _d28795001 |
||