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Please use this identifier to cite or link to this item: https://hdl.handle.net/2440/102090
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dc.contributor.authorCozzolino, D.-
dc.contributor.authorRoumeliotis, S.-
dc.contributor.authorEglinton, J.-
dc.date.issued2014-
dc.identifier.citationLWT: Food Science and Technology, 2014; 56(2):478-483-
dc.identifier.issn0023-6438-
dc.identifier.issn1096-1127-
dc.identifier.urihttp://hdl.handle.net/2440/102090-
dc.description.abstractAbstract not available-
dc.description.statementofresponsibilityD. Cozzolino, S. Roumeliotis, J. Eglinton-
dc.language.isoen-
dc.publisherElsevier-
dc.rights© 2013 Elsevier Ltd. All rights reserved-
dc.source.urihttp://dx.doi.org/10.1016/j.lwt.2013.11.019-
dc.subjectAttenuated total reflectance; mid infrared; barley; fatty acids; lipids-
dc.titleEvaluation of the use of attenuated total reflectance mid infrared spectroscopy to determine fatty acids in intact seeds of barley (Hordeum vulgare)-
dc.typeJournal article-
dc.identifier.doi10.1016/j.lwt.2013.11.019-
pubs.publication-statusPublished-
Appears in Collections:Agriculture, Food and Wine publications
Aurora harvest 7

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