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Source

Przemysł Spożywczy > 2016 > T. 70, nr 5 > 26--29

Abstract

Identifiers

journal ISSN : 0033-250X
journal e-ISSN : 2449-996X
DOI 10.15199/65.2016.5.5

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Efenberger-Szmechtyk, M.

  • Instytut Technologii Fermentacji i Mikrobiologii, Wydział Biotechnologii i Nauk o Żywności, Politechnika Łódzka, Łódź

Nowak, A.

  • Instytut Technologii Fermentacji i Mikrobiologii, Wydział Biotechnologii i Nauk o Żywności, Politechnika Łódzka, Łódź

Kręgiel, D.

  • Instytut Technologii Fermentacji i Mikrobiologii, Wydział Biotechnologii i Nauk o Żywności, Politechnika Łódzka, Łódź

Keywords

Additional information

Publication languages: Polish
Data set: BazTech

Publisher

Wydawnictwo SIGMA-NOT

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Bibliography

  • [1] Alcàzar A., O. Ballesteros, J.M. Jurado, F. Pablos, M.J. Martín, J.L. Vilches, A. Naválon 2007. „Differentiation of green, white, black, oolong, and pu-erh teas according to their free amino acids content”. Journal of Agricultural and Food Chemistry 55 (15) : 5960-5965.

  • [2] Alcázar A., F. Pablos, M.J. Martı́n, A.G. González. 2002. „Multivariate characterisation of beers according to their mineral content”. Talanta 57 (1) : 45-52.

  • [3] Ariyama K., M. Shinozaki, A. Kawasaki. 2012. „Determination of the geographic origin of rice by chemometrics with strontium and lead isotope ratios and multielement concentrations”. Journal of Agricultural and Food Chemistry 60 (7) : 1628-1634.

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