Standard
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; Dell’ Abate, M.T.; Sequi, P.
Magnetic resonance in food science: challenges in a changing world. ed. / María Guðjónsdóttir; Peter Belton; Graham Webb. Royal Society of Chemistry, 2009. p. 158-166 (Special publication / RSC Publishing; No. 319).
Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research › peer-review
Harvard
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. in M Guðjónsdóttir, P Belton & G Webb (eds),
Magnetic resonance in food science: challenges in a changing world. Royal Society of Chemistry, Special publication / RSC Publishing, no. 319, pp. 158-166, International Conference on the Applications of Magnetic Resonance in Food Science, Reykjavik, Iceland,
15/09/2008.
https://doi.org/10.1039/9781847559494-00158APA
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. In M. Guðjónsdóttir, P. Belton, & G. Webb (Eds.),
Magnetic resonance in food science: challenges in a changing world (pp. 158-166). Royal Society of Chemistry. Special publication / RSC Publishing No. 319
https://doi.org/10.1039/9781847559494-00158Vancouver
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. In Guðjónsdóttir M, Belton P, Webb G, editors, Magnetic resonance in food science: challenges in a changing world. Royal Society of Chemistry. 2009. p. 158-166. (Special publication / RSC Publishing; No. 319).
https://doi.org/10.1039/9781847559494-00158Author
Savorani, Francesco ; Capozzi, Francesco ; Engelsen, Søren Balling ; Dell’ Abate, M.T. ; Sequi, P. / 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. editor / María Guðjónsdóttir ; Peter Belton ; Graham Webb. Royal Society of Chemistry, 2009. pp. 158-166 (Special publication / RSC Publishing; No. 319).
Bibtex
@inproceedings{83d80a10488811df928f000ea68e967b,
title = "Pomodoro di Pachino: an authentication study using 1H NMR and chemometrics - protecting its P.G.I. european certification",
author = "Francesco Savorani and Francesco Capozzi and Engelsen, {S{\o}ren Balling} and {Dell{\textquoteright} Abate}, M.T. and P. Sequi",
year = "2009",
doi = "10.1039/9781847559494-00158",
language = "English",
isbn = "978-0-85404-117-6",
series = "Special publication / RSC Publishing",
publisher = "Royal Society of Chemistry",
number = "319",
pages = "158--166",
editor = "Mar{\'i}a Gu{\dh}j{\'o}nsd{\'o}ttir and Peter Belton and Graham Webb",
booktitle = "Magnetic resonance in food science",
address = "United Kingdom",
note = "null ; Conference date: 15-09-2008 Through 17-09-2008",
}
RIS
TY - GEN
T1 - Pomodoro di Pachino
AU - Savorani, Francesco
AU - Capozzi, Francesco
AU - Engelsen, Søren Balling
AU - Dell’ Abate, M.T.
AU - Sequi, P.
N1 - Conference code: 9
PY - 2009
Y1 - 2009
U2 - 10.1039/9781847559494-00158
DO - 10.1039/9781847559494-00158
M3 - Article in proceedings
SN - 978-0-85404-117-6
T3 - Special publication / RSC Publishing
SP - 158
EP - 166
BT - Magnetic resonance in food science
A2 - Guðjónsdóttir, María
A2 - Belton, Peter
A2 - Webb, Graham
PB - Royal Society of Chemistry
Y2 - 15 September 2008 through 17 September 2008
ER -
