Assessment of Japanese Awamori Spirits Using UV–VIS Spectroscopy
Author:
Funder
Japan Society for the Promotion of Science
Publisher
Springer Science and Business Media LLC
Subject
Safety Research,Safety, Risk, Reliability and Quality,Applied Microbiology and Biotechnology,Food Science,Analytical Chemistry
Link
http://link.springer.com/content/pdf/10.1007/s12161-019-01692-4.pdf
Reference28 articles.
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4. Carvalho MJ, Pereira V, Pereira AC, Pinto JL, Marques JC (2015) Evaluation of wine colour under accelerated and oak-cask ageing using CIELab and chemometric approaches. Food Bioprocess Technol 8:2309–2318. https://doi.org/10.1007/s11947-015-1585-x
5. Cortés V, Cubero S, Blasco J, Aleixos N, Talens P (2019) In-line application of visible and near-infrared diffuse reflectance spectroscopy to identify apple varieties. Food Bioprocess Technol 12:1021–1030. https://doi.org/10.1007/s11947-019-02268-0
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