Volatile and phenolic profiles, instrumental color, and microbiological safety of selected foods from Tajikistan: A chemometric study.
- DOI
- 10.1016/j.foodchem.2026.151237
- Published
- 2026 Sep 18
- Container
- Food chemistry
- Publisher
- Not recorded
- Open access
- unknown
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BibTeX
@article{allodium:10.1016/j.foodchem.2026.151237,
title = {Volatile and phenolic profiles, instrumental color, and microbiological safety of selected foods from Tajikistan: A chemometric study.},
author = {Lakatošová J and Joanidis P and Drábeková J and Kluz MI and Kačániová M},
year = {2026},
journal = {Food chemistry},
doi = {10.1016/j.foodchem.2026.151237},
url = {https://doi.org/10.1016/j.foodchem.2026.151237}
}RIS
TY - JOUR TI - Volatile and phenolic profiles, instrumental color, and microbiological safety of selected foods from Tajikistan: A chemometric study. AU - Lakatošová J AU - Joanidis P AU - Drábeková J AU - Kluz MI AU - Kačániová M PY - 2026 JO - Food chemistry DO - 10.1016/j.foodchem.2026.151237 UR - https://doi.org/10.1016/j.foodchem.2026.151237 ER -
APA
J, L., P, J., J, D., MI, K., & M, K. (2026). Volatile and phenolic profiles, instrumental color, and microbiological safety of selected foods from Tajikistan: A chemometric study.. Food chemistry. https://doi.org/10.1016/j.foodchem.2026.151237
Source records
- pubmed · retrieved 2026-09-25T23:08:06.792Z