Revilla, I.; Vivar-Quintana, A.M.; González-Martín, M.I.; Hernández-Jiménez, M.; Martínez-Martín, I.; Hernández-Ramos, P.
NIR Spectroscopy for Discriminating and Predicting the Sensory Profile of Dry-Cured Beef “Cecina”. Sensors 2020, 20, 6892.
https://doi.org/10.3390/s20236892
AMA Style
Revilla I, Vivar-Quintana AM, González-Martín MI, Hernández-Jiménez M, Martínez-Martín I, Hernández-Ramos P.
NIR Spectroscopy for Discriminating and Predicting the Sensory Profile of Dry-Cured Beef “Cecina”. Sensors. 2020; 20(23):6892.
https://doi.org/10.3390/s20236892
Chicago/Turabian Style
Revilla, Isabel, Ana M. Vivar-Quintana, María Inmaculada González-Martín, Miriam Hernández-Jiménez, Iván Martínez-Martín, and Pedro Hernández-Ramos.
2020. "NIR Spectroscopy for Discriminating and Predicting the Sensory Profile of Dry-Cured Beef “Cecina”" Sensors 20, no. 23: 6892.
https://doi.org/10.3390/s20236892
APA Style
Revilla, I., Vivar-Quintana, A. M., González-Martín, M. I., Hernández-Jiménez, M., Martínez-Martín, I., & Hernández-Ramos, P.
(2020). NIR Spectroscopy for Discriminating and Predicting the Sensory Profile of Dry-Cured Beef “Cecina”. Sensors, 20(23), 6892.
https://doi.org/10.3390/s20236892