Pomodoro di Pachino: an authentication study using 1H NMR and chemometrics - protecting its P.G.I. european certification

Francesco Savorani; Francesco Capozzi; Søren Balling Engelsen; M.T. Dell’ Abate; P. Sequi

doi:10.1039/9781847559494-00158

Pomodoro di Pachino: an authentication study using ¹H NMR and chemometrics - protecting its P.G.I. european certification

Francesco Savorani, Francesco Capozzi, Søren Balling Engelsen, M.T. Dell’ Abate, P. Sequi

Originalsprog	Engelsk
Titel	Magnetic resonance in food science : challenges in a changing world
Redaktører	María Guðjónsdóttir, Peter Belton, Graham Webb
Antal sider	9
Forlag	Royal Society of Chemistry
Publikationsdato	2009
Sider	158-166
ISBN (Trykt)	978-0-85404-117-6
DOI	https://doi.org/10.1039/9781847559494-00158
Status	Udgivet - 2009
Begivenhed	International Conference on the Applications of Magnetic Resonance in Food Science - Reykjavik, Island Varighed: 15 sep. 2008 → 17 sep. 2008 Konferencens nummer: 9

Konference

Konference	International Conference on the Applications of Magnetic Resonance in Food Science
Nummer	9
Land/Område	Island
By	Reykjavik
Periode	15/09/2008 → 17/09/2008

Navn	Special publication / RSC Publishing
Nummer	319

Adgang til dokumentet

10.1039/9781847559494-00158

Citationsformater

Savorani, F., Capozzi, F., Engelsen, S. B., Dell’ Abate, M. T., & Sequi, P. (2009). Pomodoro di Pachino: an authentication study using ¹H NMR and chemometrics - protecting its P.G.I. european certification. I M. Guðjónsdóttir, P. Belton, & G. Webb (red.), Magnetic resonance in food science: challenges in a changing world (s. 158-166). Royal Society of Chemistry. Special publication / RSC Publishing Nr. 319 https://doi.org/10.1039/9781847559494-00158

Pomodoro di Pachino : an authentication study using ¹H NMR and chemometrics - protecting its P.G.I. european certification. / Savorani, Francesco; Capozzi, Francesco; Engelsen, Søren Balling et al.

Magnetic resonance in food science: challenges in a changing world. red. / María Guðjónsdóttir; Peter Belton; Graham Webb. Royal Society of Chemistry, 2009. s. 158-166 (Special publication / RSC Publishing; Nr. 319).

Publikation: Bidrag til bog/antologi/rapport › Konferencebidrag i proceedings › Forskning › peer review

Savorani, F, Capozzi, F, Engelsen, SB, Dell’ Abate, MT & Sequi, P 2009, Pomodoro di Pachino: an authentication study using ¹H NMR and chemometrics - protecting its P.G.I. european certification. i M Guðjónsdóttir, P Belton & G Webb (red), Magnetic resonance in food science: challenges in a changing world. Royal Society of Chemistry, Special publication / RSC Publishing, nr. 319, s. 158-166, International Conference on the Applications of Magnetic Resonance in Food Science, Reykjavik, Island, 15/09/2008. https://doi.org/10.1039/9781847559494-00158

Savorani F, Capozzi F, Engelsen SB, Dell’ Abate MT, Sequi P. Pomodoro di Pachino: an authentication study using ¹H NMR and chemometrics - protecting its P.G.I. european certification. I Guðjónsdóttir M, Belton P, Webb G, red., Magnetic resonance in food science: challenges in a changing world. Royal Society of Chemistry. 2009. s. 158-166. (Special publication / RSC Publishing; Nr. 319). doi: 10.1039/9781847559494-00158

Savorani, Francesco ; Capozzi, Francesco ; Engelsen, Søren Balling et al. / Pomodoro di Pachino : an authentication study using ¹H NMR and chemometrics - protecting its P.G.I. european certification. Magnetic resonance in food science: challenges in a changing world. red. / María Guðjónsdóttir ; Peter Belton ; Graham Webb. Royal Society of Chemistry, 2009. s. 158-166 (Special publication / RSC Publishing; Nr. 319).

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