Non-invasive wine authentication method using near-infrared spectroscopy through the bottle
Author:
Publisher
International Society for Horticultural Science (ISHS)
Link
https://www.actahort.org/members/showpdf?booknrarnr=1387_16
Reference5 articles.
1. A feasibility study on the use of visible and short wavelengths in the near-infrared region for the non-destructive measurement of wine composition.;Cozzolino;Anal Bioanal Chem,2007
2. Non-invasive detection of medicines and edible products by direct measurement through vials using near-infrared spectroscopy: a review.;Cui;Infrared Phys. Technol.,2021
3. Development of artificial neural network models to assess beer acceptability based on sensory properties using a robotic pourer: a comparative model approach to achieve an artificial intelligence system.;Gonzalez Viejo;Beverages,2019
4. Emerging technologies based on artificial intelligence to assess the quality and consumer preference of beverages.;Gonzalez Viejo;Beverages,2019
5. Non-invasive digital technologies to assess wine quality traits and provenance through the bottle.;Harris;Fermentation (Basel),2023
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