DEVELOPMENT OF ANALYTICAL METHOD, BY SPECTROSCOPY IN THE MIDINFRARED, AND MULTIVARIATE CALIBRATION FOR ETHANOL QUANTIFICATION IN THE FERMENTED MANGO PULP (Mangifera indica L.) VARIETY BACURI.
3. Biotechnology in Food, Beverages and Cosmetics Productioninfrared
ethanol
mango
vol. 2, 2017 - -
58921