FT-MIR spectroscopy and multivariate analysis for determination of bioactive compounds and antioxidant capacity in Cabernet Sauvignon wines-Reference-Cited by-同舟云学术

FT-MIR spectroscopy and multivariate analysis for determination of bioactive compounds and antioxidant capacity in Cabernet Sauvignon wines

Published:2018-01 Issue:1 Volume:16 Page:561-569
ISSN:1947-6337
Container-title:CyTA - Journal of Food
language:en
Short-container-title:CyTA - Journal of Food

Author:

Grijalva-Verdugo Claudia¹,Hernández-Martínez Maylet²,Meza-Márquez Ofelia Gabriela¹,Gallardo-Velázquez Tzayhri²,Osorio-Revilla Guillermo¹

Affiliation:

1. Departamento de Ingeniería Bioquímica. Instituto Politécnico Nacional. Escuela Nacional de Ciencias Biológicas-Zacatenco, Ciudad de México, México

2. Departamento de Biofísica, Instituto Politécnico Nacional, Escuela Nacional de Ciencias Biológicas-Santo Tomás, Ciudad de México, México

Funder

Consejo Nacional de Ciencia y Tecnología (CONACyT)

Secretaría de Estudios de Posgrado e Investigación del Instituto Politécnico Nacional de México (SIP-IPN)

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/19476337.2018.1428224

Reference46 articles.

1. Aleixandre, J. (2003). La cultura del vino, cata y degustación [Wine culture and tasting] (pp. 361). Valencia, ES: Universitat Politecnica de Valencia, Servicio de publicaciones.

2. Application of near infrared (NIR) spectroscopy coupled to chemometrics for dried egg-pasta characterization and egg content quantification

3. Development of a Rapid “Fingerprinting” System for Wine Authenticity by Mid-infrared Spectroscopy

4. Use of a free radical method to evaluate antioxidant activity

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