Modeling Food Fluorescence with PARAFAC

Publikation: Bidrag til bog/antologi/rapport › Bidrag til bog/antologi › Forskning › fagfællebedømt

Standard

Modeling Food Fluorescence with PARAFAC. / Ackovic, Lea Lenhardt; Zekovic, Ivana; Dramicanin, Tatjana; Bro, Rasmus; Dramicanin, Miroslav D .

Reviews in Fluorescence 2017. red. / Chris D. Geddes. Bind 2017 Springer, 2019. s. 161-197 (Reviews in Fluorescence).

Publikation: Bidrag til bog/antologi/rapport › Bidrag til bog/antologi › Forskning › fagfællebedømt

Harvard

Ackovic, LL, Zekovic, I, Dramicanin, T, Bro, R & Dramicanin, MD 2019, Modeling Food Fluorescence with PARAFAC. i CD Geddes (red.), Reviews in Fluorescence 2017. bind 2017, Springer, Reviews in Fluorescence, s. 161-197. https://doi.org/10.1007/978-3-030-01569-5_8

APA

Ackovic, L. L., Zekovic, I., Dramicanin, T., Bro, R., & Dramicanin, M. D. (2019). Modeling Food Fluorescence with PARAFAC. I C. D. Geddes (red.), Reviews in Fluorescence 2017 (Bind 2017, s. 161-197). Springer. Reviews in Fluorescence https://doi.org/10.1007/978-3-030-01569-5_8

Vancouver

Ackovic LL, Zekovic I, Dramicanin T, Bro R, Dramicanin MD. Modeling Food Fluorescence with PARAFAC. I Geddes CD, red., Reviews in Fluorescence 2017. Bind 2017. Springer. 2019. s. 161-197. (Reviews in Fluorescence). https://doi.org/10.1007/978-3-030-01569-5_8

Author

Ackovic, Lea Lenhardt ; Zekovic, Ivana ; Dramicanin, Tatjana ; Bro, Rasmus ; Dramicanin, Miroslav D . / Modeling Food Fluorescence with PARAFAC. Reviews in Fluorescence 2017. red. / Chris D. Geddes. Bind 2017 Springer, 2019. s. 161-197 (Reviews in Fluorescence).

Bibtex

@inbook{51f0ca5355c74fa5bcf380de85c6db26,
title = "Modeling Food Fluorescence with PARAFAC",
abstract = "The key purposes of food characterization include assurance of safe and quality products on the market, control of nutritional labeling and compliance with government regulations and recommendations, and research and development. In recent times, food characterization has become important for providing information on food authenticity and for fighting against adulteration and other forms of fraud. Although all food products may be targeted for adulteration, products of high commercial value or those produced in large quantities are usually compromised.",
author = "Ackovic, {Lea Lenhardt} and Ivana Zekovic and Tatjana Dramicanin and Rasmus Bro and Dramicanin, {Miroslav D}",
year = "2019",
doi = "10.1007/978-3-030-01569-5_8",
language = "English",
isbn = "978-3-030-01568-8",
volume = "2017",
series = "Reviews in Fluorescence",
publisher = "Springer",
pages = "161--197",
editor = "Geddes, {Chris D. }",
booktitle = "Reviews in Fluorescence 2017",
address = "Switzerland",

}

RIS

TY - CHAP

T1 - Modeling Food Fluorescence with PARAFAC

AU - Ackovic, Lea Lenhardt

AU - Zekovic, Ivana

AU - Dramicanin, Tatjana

AU - Bro, Rasmus

AU - Dramicanin, Miroslav D

PY - 2019

Y1 - 2019

N2 - The key purposes of food characterization include assurance of safe and quality products on the market, control of nutritional labeling and compliance with government regulations and recommendations, and research and development. In recent times, food characterization has become important for providing information on food authenticity and for fighting against adulteration and other forms of fraud. Although all food products may be targeted for adulteration, products of high commercial value or those produced in large quantities are usually compromised.

AB - The key purposes of food characterization include assurance of safe and quality products on the market, control of nutritional labeling and compliance with government regulations and recommendations, and research and development. In recent times, food characterization has become important for providing information on food authenticity and for fighting against adulteration and other forms of fraud. Although all food products may be targeted for adulteration, products of high commercial value or those produced in large quantities are usually compromised.

U2 - 10.1007/978-3-030-01569-5_8

DO - 10.1007/978-3-030-01569-5_8

M3 - Book chapter

SN - 978-3-030-01568-8

VL - 2017

T3 - Reviews in Fluorescence

SP - 161

EP - 197

BT - Reviews in Fluorescence 2017

A2 - Geddes, Chris D.

PB - Springer

ER -

ID: 238486220