Near- and Mid-Infrared Spectroscopies in Food Authentication: Coffee Varietal Identification

Gerard Downey, Romain Briandet, Reginald H. Wilson, E. Katherine Kemsley

Open source

DOI: 10.1021/jf970337t
Published: 1997-11-01
Container: Journal of Agricultural and Food Chemistry
Publisher: American Chemical Society (ACS)
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1021/jf970337t,
  title = {Near- and Mid-Infrared Spectroscopies in Food Authentication:  Coffee Varietal Identification},
  author = {Gerard Downey and Romain Briandet and Reginald H. Wilson and E. Katherine Kemsley},
  year = {1997},
  journal = {Journal of Agricultural and Food Chemistry},
  doi = {10.1021/jf970337t},
  url = {https://doi.org/10.1021/jf970337t}
}

RIS

TY  - JOUR
TI  - Near- and Mid-Infrared Spectroscopies in Food Authentication:  Coffee Varietal Identification
AU  - Gerard Downey
AU  - Romain Briandet
AU  - Reginald H. Wilson
AU  - E. Katherine Kemsley
PY  - 1997
JO  - Journal of Agricultural and Food Chemistry
DO  - 10.1021/jf970337t
UR  - https://doi.org/10.1021/jf970337t
ER  -

APA

Downey, G., Briandet, R., Wilson, R. H., & Kemsley, E. K. (1997). Near- and Mid-Infrared Spectroscopies in Food Authentication: Coffee Varietal Identification. Journal of Agricultural and Food Chemistry. https://doi.org/10.1021/jf970337t

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crossref · retrieved 2026-11-03T18:20:44.564Z