Núñez, N.; Collado, X.; MartÃnez, C.; Saurina, J.; Núñez, O.
Authentication of the Origin, Variety and Roasting Degree of Coffee Samples by Non-Targeted HPLC-UV Fingerprinting and Chemometrics. Application to the Detection and Quantitation of Adulterated Coffee Samples. Foods 2020, 9, 378.
https://doi.org/10.3390/foods9030378
AMA Style
Núñez N, Collado X, MartÃnez C, Saurina J, Núñez O.
Authentication of the Origin, Variety and Roasting Degree of Coffee Samples by Non-Targeted HPLC-UV Fingerprinting and Chemometrics. Application to the Detection and Quantitation of Adulterated Coffee Samples. Foods. 2020; 9(3):378.
https://doi.org/10.3390/foods9030378
Chicago/Turabian Style
Núñez, Nerea, Xavi Collado, Clara MartÃnez, Javier Saurina, and Oscar Núñez.
2020. "Authentication of the Origin, Variety and Roasting Degree of Coffee Samples by Non-Targeted HPLC-UV Fingerprinting and Chemometrics. Application to the Detection and Quantitation of Adulterated Coffee Samples" Foods 9, no. 3: 378.
https://doi.org/10.3390/foods9030378
APA Style
Núñez, N., Collado, X., MartÃnez, C., Saurina, J., & Núñez, O.
(2020). Authentication of the Origin, Variety and Roasting Degree of Coffee Samples by Non-Targeted HPLC-UV Fingerprinting and Chemometrics. Application to the Detection and Quantitation of Adulterated Coffee Samples. Foods, 9(3), 378.
https://doi.org/10.3390/foods9030378