CyTA - Journal of Food
Volume 19, 2021 - Issue 1
Research Article
Monitoring two different drying methods of Kakadu plum puree by combining infrared and chemometrics analysis
Monitoreo de dos métodos diferentes de secado del puré de ciruelas de Kakadu mediante la combinación de análisis de infrarrojos y quimiométricos
Daniel Cozzolinoa ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, Australia;b Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, AustraliaCorrespondence[email protected]
https://orcid.org/0000-0001-6247-8817View further author information
https://orcid.org/0000-0001-6247-8817View further author information, Anh Phana ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, Australia;b Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, Australiahttps://orcid.org/0000-0003-1353-7969View further author information
https://orcid.org/0000-0003-1353-7969View further author information, Michael Netzela ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, Australia;b Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, Australiahttps://orcid.org/0000-0002-3136-3926View further author information
https://orcid.org/0000-0002-3136-3926View further author information, Heather Smytha ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, Australia;b Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, Australiahttps://orcid.org/0000-0002-9639-482XView further author information
https://orcid.org/0000-0002-9639-482XView further author information & Yasmina Sultanbawaa ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, Australia;b Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, Australiahttps://orcid.org/0000-0002-6315-5996View further author information
https://orcid.org/0000-0002-6315-5996View further author information