Classification of Croatian wine varieties using multivariate analysis of data obtained by high resolution ICP-MS analysis
Author:
Funder
Ministry of Science, Education and Sports of the Republic of Croatia
Slovak Research and Development Agency
Publisher
Elsevier BV
Subject
Food Science
Reference20 articles.
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3. Assessing the use of different chemometric techniques to discriminate low-fat and full-fat yogurts;Cruz;LWT — Food Science and Technology,2013
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5. Evaluation of elemental profile coupled to chemometrics to assess the geographical origin of Argentinean wines;Fabani;Food Chemistry,2010
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