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Non-destructive Raman spectroscopy as a tool for measuring ASTA color values and Sudan I content in paprika powder

dc.contributor.authorMonago-Marana, Olga
dc.contributor.authorEskildsen, Carl Emil Aae
dc.contributor.authorAfseth, Nils Kristian
dc.contributor.authorGaleano-Diaz, Teresa
dc.contributor.authorMunoz de la Pena, Arsenio
dc.contributor.authorWold, Jens Petter
dc.date.accessioned2018-10-03T06:24:00Z
dc.date.available2018-10-03T06:24:00Z
dc.date.created2018-09-26T10:17:34Z
dc.date.issued2019
dc.identifier.citationFood Chemistry. 2019, 274 187-193.nb_NO
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/11250/2565939
dc.language.isoengnb_NO
dc.titleNon-destructive Raman spectroscopy as a tool for measuring ASTA color values and Sudan I content in paprika powdernb_NO
dc.title.alternativeNon-destructive Raman spectroscopy as a tool for measuring ASTA color values and Sudan I content in paprika powdernb_NO
dc.typeJournal articlenb_NO
dc.typePeer reviewednb_NO
dc.description.versionsubmittedVersion
dc.source.pagenumber187-193nb_NO
dc.source.volume274nb_NO
dc.source.journalFood Chemistrynb_NO
dc.identifier.doi10.1016/j.foodchem.2018.08.129
dc.identifier.cristin1613683
dc.relation.projectNofima AS: 11878nb_NO
dc.relation.projectNorges forskningsråd: 262308nb_NO
dc.relation.projectNofima AS: 201702nb_NO
cristin.unitcode7543,3,2,0
cristin.unitnameRåvare og prosess
cristin.ispublishedtrue
cristin.fulltextpreprint
cristin.qualitycode1


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