Crossmark

Infrared spectroscopy as an alternative methodology to evaluate the effect of structural features on the physical-chemical properties of inulins

Crossref DOI link: https://doi.org/10.1016/j.foodres.2018.04.032

Published Print: 2018-07

Update policy: https://doi.org/10.1016/elsevier_cm_policy

Authors

Romano, Nelson https://orcid.org/0000-0002-6105-1827
Araujo-Andrade, Cuauhtémoc

Lecot, Javier

Mobili, Pablo

Gómez-Zavaglia, Andrea https://orcid.org/0000-0002-8705-0160
Funding

Funding for this research was provided by:

Horizon 2020 (777657)
License Information

Text and Data Mining valid from 2018-07-01
More Information

This article is maintained by: Elsevier

Article Title: Infrared spectroscopy as an alternative methodology to evaluate the effect of structural features on the physical-chemical properties of inulins

Journal Title: Food Research International

CrossRef DOI link to publisher maintained version: https://doi.org/10.1016/j.foodres.2018.04.032

Content Type: article

Copyright: © 2018 Elsevier Ltd. All rights reserved.