Prediction of carotenoids, cyanide and dry matter contents in fresh cassava root using NIRS and Hunter color techniques

Vista sencilla de ítem
dc.creatorSánchez, T.
dc.creatorCeballos, H.
dc.creatorDufour, D.L.
dc.creatorOrtíz, D.
dc.creatorMorante, Nelson
dc.creatorCalle, F.
dc.creatorFelde, T. zum
dc.creatorDomínguez, M.
dc.creatorDavrieux, Fabrice
dc.date2014-05
dc.date2014-08-18T15:01:22Z
dc.date2014-08-18T15:01:22Z
dc.date.accessioned2026-06-27T17:57:13Z
dc.identifierhttps://hdl.handle.net/10568/42154
dc.identifier.urihttp://hdl.handle.net/123456789/150447
dc.languageen
dc.publisherElsevier
dc.rightsLimited Access
dc.sourceSánchez T, Ceballos H, Dufour D, Ortiz D, Morante N, Calle F, Zum Felde T, Domínguez M, Davrieux F. 2014. Prediction of carotenoids, cyanide and dry matter contents in fresh cassava root using NIRS and Hunter color techniques . Food Chemistry 151: 444-451.
dc.subjectcassava
dc.subjectmanihot esculenta
dc.subjectfood science
dc.subjectanalytical chemistry
dc.titlePrediction of carotenoids, cyanide and dry matter contents in fresh cassava root using NIRS and Hunter color techniques
dc.typeJournal Article

Archivos

Colecciones

Centro Internacional de la Papa (CIP)