dc.contributor.author | Monago-Marana, Olga | |
dc.contributor.author | Eskildsen, Carl Emil Aae | |
dc.contributor.author | Afseth, Nils Kristian | |
dc.contributor.author | Galeano-Diaz, Teresa | |
dc.contributor.author | Munoz de la Pena, Arsenio | |
dc.contributor.author | Wold, Jens Petter | |
dc.date.accessioned | 2018-10-03T06:24:00Z | |
dc.date.available | 2018-10-03T06:24:00Z | |
dc.date.created | 2018-09-26T10:17:34Z | |
dc.date.issued | 2019 | |
dc.identifier.citation | Food Chemistry. 2019, 274 187-193. | nb_NO |
dc.identifier.issn | 0308-8146 | |
dc.identifier.uri | http://hdl.handle.net/11250/2565939 | |
dc.language.iso | eng | nb_NO |
dc.title | Non-destructive Raman spectroscopy as a tool for measuring ASTA color values and Sudan I content in paprika powder | nb_NO |
dc.title.alternative | Non-destructive Raman spectroscopy as a tool for measuring ASTA color values and Sudan I content in paprika powder | nb_NO |
dc.type | Journal article | nb_NO |
dc.type | Peer reviewed | nb_NO |
dc.description.version | submittedVersion | |
dc.source.pagenumber | 187-193 | nb_NO |
dc.source.volume | 274 | nb_NO |
dc.source.journal | Food Chemistry | nb_NO |
dc.identifier.doi | 10.1016/j.foodchem.2018.08.129 | |
dc.identifier.cristin | 1613683 | |
dc.relation.project | Nofima AS: 11878 | nb_NO |
dc.relation.project | Norges forskningsråd: 262308 | nb_NO |
dc.relation.project | Nofima AS: 201702 | nb_NO |
cristin.unitcode | 7543,3,2,0 | |
cristin.unitname | Råvare og prosess | |
cristin.ispublished | true | |
cristin.fulltext | preprint | |
cristin.qualitycode | 1 | |