Monitoring winemaking process using tyrosine influence in the excitation-emission matrices of wine-Reference-Cited by-同舟云学术

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Monitoring winemaking process using tyrosine influence in the excitation-emission matrices of wine

Published:2021-05 Issue: Volume:344 Page:128721
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Palomino-Vasco Mónica,Acedo-Valenzuela María Isabel,Rodríguez-Cáceres María Isabel,Mora-Díez Nielene

Funder

Ministerio de Economía y Competitividad of Spain

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference30 articles.

1. Front-face fluorescence spectroscopy: A new tool for control in the wine industry;Airado-Rodríguez;Journal of Food Composition and Analysis,2011

2. Free amino acids and biogenic amines in Alicante Monastrell wines;Arrieta;Food Chemistry,2012

3. A novel fast quality control strategy for monitoring spoilage on mayonnaise based on modeling second-order front-face fluorescence spectroscopy data;Azcarate;Microchemical Journal,2017

4. Determination of amino acids in grape-derived products: A review;Callejón;Talanta,2010

5. Classification of Sherry vinegars by combining multidimensional fluorescence, parafac and different classification approaches;Callejón;Talanta,2012

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Factor analysis method for fluorescence excitation emission matrix;Chemical Physics Letters;2023-01

2. Do vine cropping and breeding practices affect the biogenic amines' content of produced wines?;Journal of Food Composition and Analysis;2023-01

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