Determination of polyphenolic compounds of red wines by UV–VIS–NIR spectroscopy and chemometrics tools

Author:

Martelo-Vidal M.J.,Vázquez M.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference38 articles.

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3. Determination of selected wine phenolic constituents as possible markers for differentiation of wines;Belajova;Journal of Food and Nutrition Research,2012

4. Application of near infrared (NIR) spectroscopy coupled to chemometrics for dried egg–pasta characterization and egg content quantification;Bevilacqua;Food Chemistry,2013

5. A screening method based on UV–Visible spectroscopy and multivariate analysis to assess addition of filler juices and water to pomegranate juices;Boggia;Food Chemistry,2013

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