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Chemometric Discrimination Between Smoked and Non-Smoked Paprika Samples. Quantification of PAHs in Smoked Paprika by Fluorescence-U-PLS/RBL

Crossref DOI link: https://doi.org/10.1007/s12161-016-0676-2

Published Online: 2016-10-10

Published Print: 2017-04

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Monago-Maraña, Olga

Galeano-Díaz, Teresa

Muñoz de la Peña, Arsenio
Funding

Funding for this research was provided by:

Ministerio de Educación, Cultura y Deporte of Spain (FPU grant reference number FPU13/02249)

Ministerio de Economía y Competitividad of Spain (Project CTQ2014-52309-P)

Junta de Extremadura (GR15090-Research Group FQM003)
License Information

License valid from 2016-10-10