Direct authentication and composition quantitation of red wines based on Tri-step infrared spectroscopy and multivariate data fusion-Reference-Cited by-同舟云学术

Direct authentication and composition quantitation of red wines based on Tri-step infrared spectroscopy and multivariate data fusion

Published:2022-03 Issue: Volume:372 Page:131259
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Wang Song,Hu Xiao-Zhen,Liu Yan-Yan,Tao Ning-Ping,Lu Ying,Wang Xi-Chang,Lam Wing,Lin Ling,Xu Chang-Hua

Funder

National Key Research and Development Program of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference29 articles.

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3. Authentication of Tokaj Wine (Hungaricum) with the Electronic Tongue and Near Infrared Spectroscopy;Zaukuu;Journal of food science,2019

4. Unveiling ontogenesis of herbal medicine in plant chemical profiles by infrared macro-fingerprinting;Xu;Planta medica,2013

5. Analysis of protein structure changes and quality regulation of surimi during gelation based on infrared spectroscopy and microscopic imaging;Wei;Scientific reports,2018

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