Options
Fluorescence excitation-emission matrix spectroscopy as a tool for determining quality of sparkling wines
Fecha de emisión
2016
Autor(es)
Elcoroaristizabal S.
Callejón R.M.
Amigo J.M.
Ocaña-González J.A.
Morales M.L.
Ubeda C.
DOI
10.1016/j.foodchem.2016.03.037
Temas
Browning
Heating
Kinetic modeling
PARAFAC
Sparkling wine
Storage
Energy storage
Fluorescence
Fluorescence spectros...
Heating
Browning
Excitation-emission f...
First-order kinetic r...
Fluorescence excitati...
Kinetic modeling
PARAFAC
Parallel factor analy...
Sparkling wines
Quality control
chemical reaction kin...
excitation
factorial analysis
fluorescence
fluorescence spectros...
model
monitoring
quality control
sparkling wine
spectroscopy
analogs and derivativ...
analysis
food analysis
food quality
procedures
spectrofluorometry
wine
5-hydroxymethylfurfur...
furfural
Food Analysis
Food Quality
Furaldehyde
Quality Control
Spectrometry, Fluores...
Wine
Archivo(s)