Potential of laser induced breakdown spectroscopy for analyzing the quality of unroasted and ground coffee.

dc.contributorSILVIANE ZANNI HUBINGER, CNPDIA; DEBORA MARCONDES BASTOS PEREIRA, CNPDIA; EDNALDO JOSE FERREIRA, CNPDIA.
dc.creatorSILVA, T. V.
dc.creatorHUBINGER, S. Z.
dc.creatorGOMES NETO, J. A.
dc.creatorMILORI, D. M. B. P.
dc.creatorFERREIRA, E. J.
dc.creatorFERREIRA, E. C.
dc.date.accessioned2017-11-02T23:17:29Z
dc.date.accessioned2022-10-11T16:02:10Z
dc.date.available2017-11-02T23:17:29Z
dc.date.available2022-10-11T16:02:10Z
dc.date.created2017-11-02T23:17:29Z
dc.date.issued2017
dc.identifierSpectrochimica Acta Part B, n. 135, 2017.
dc.identifier0584-8547
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1078745
dc.identifier10.1016/j.sab.2017.06.015
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/4058627
dc.languageeng
dc.rightsopenAccess
dc.subjectCoffee global quality
dc.subjectBGS
dc.subjectClasses discrimination
dc.subjectNIRS
dc.subjectLIBS
dc.titlePotential of laser induced breakdown spectroscopy for analyzing the quality of unroasted and ground coffee.
dc.typeArtículos de revistas


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