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Updated: Jun 4, 2026

Construction of Models for Nondestructive Prediction of Ingredient Contents in Blueberries by Near-infrared Spectroscopy Based on HPLC Measurements
10:25

Construction of Models for Nondestructive Prediction of Ingredient Contents in Blueberries by Near-infrared Spectroscopy Based on HPLC Measurements

Published on: June 28, 2016

Discrimination of seasonality in cheeses by near-infrared technology

Inmaculada González-Martín1, José Miguel Hernández-Hierro, Javier Salvador-Esteban

  • 1Departamento de Química Analítica, Nutrición y Bromatología, Facultad de Ciencias Químicas, C/Plaza de la Merced s/n, E-37008 Salamanca, Spain. inmaglez@usal.es

Journal of the Science of Food and Agriculture
|February 18, 2011
PubMed
Abstract

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