Jibu Thomas | ICBC 2022 | Galoá Proceedings

Karunya Institute of Technology and Sciences

Jibu Thomas

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DIFFERENTIATION OF BRAZIL TEA COMPOSITION BASED ON FERMENTATION TIME USING AN IMPEDIMETRIC ELECTRONIC TONGUE AND CHEMOMETRICS
Dhanus Raj Kanaga Raj ¹
Maria Luisa Braunger ²
Jibu Thomas ³
Douglas Fernandes Barbin ¹
¹ University of Campinas
² Sao Paulo State University
³ Karunya Institute of Technology and Sciences
Vol 2, 2022 -
155120

Chemical and physicochemical characterization of food (CF)

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Co-authors (3)