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EVOLUTION OF SUGARS FROM AGAVE TEQUILANA WEBER DURING COOKING BY USING INFRARED SPECTROSCOPY.
EVOLUTION OF SUGARS FROM AGAVE TEQUILANA WEBER DURING COOKING BY USING INFRARED SPECTROSCOPY.
2016
Julisa Lopez
Melchor Arellano-Plaza
Mirna Estarrón-Espinosa
Francisco Pérez Martínez
Ernesto Ramírez-Romo
Pedro Martín Mondragón Cortez
Keywords:
Agave tequilana
Food science
Infrared spectroscopy
Chemistry
Correction
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