Decoding of the isotopic fingerprint of tequila 100% agave silver class and image analysis to evaluate differences between spirits

Author:

Montes-Peña Kevin D.,Fonseca-Aguiñaga Rocío,Warren-Vega Walter M.,Romero-Cano Luis A.

Publisher

Elsevier BV

Reference32 articles.

1. Effect of age of Agave tequilana weber blue variety on quality and authenticity parameters for the tequila 100% Agave silver class : Evaluation at the industrial scale level;Acosta-Salazar,2021

2. Characterization of kinetic parameters and the formation of volatile compounds during the tequila fermentation by wild yeasts isolated from agave juice;Arellano;Journal of Industrial Microbiology & Biotechnology,2008

3. Combining chromatography and chemometrics for the characterization and authentication of fats and oils from triacylglycerol compositional data—A review;Bosque-Sendra;Analytica Chimica Acta,2012

4. Comprehensive two-dimensional liquid chromatography for polyphenol analysis in foodstuffs;Cacciola;Journal of Separation Science,2017

5. Stable isotope techniques for verifying the declared geographical origin of food in legal cases;Camin;Trends in Food Science & Technology,2017

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