NIR spectroscopy and chemometrics for the typification of Spanish wine vinegars with a protected designation of origin-Reference-Cited by-同舟云学术

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NIR spectroscopy and chemometrics for the typification of Spanish wine vinegars with a protected designation of origin

Published:2018-07 Issue: Volume:89 Page:108-116
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Ríos-Reina Rocío,García-González Diego Luis,Callejón Raquel María,Amigo José Manuel

Funder

Consejeria de Economía, Innovación y Ciencia” of “Junta de Andalucia

“Ministerio de Educación Cultura y Deporte” (MECD, Spanish Government) for the FPU pre-doctoral fellowship

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference34 articles.

1. Identification and quantification of Turkey meat adulteration in fresh, frozen-thawed and cooked minced beef by FT-NIR spectroscopy and chemometrics;Alamprese;Meat Science,2016

2. Spectroscopy: Developments in instrumentation and analysis;Baeten;Grasas y Aceites,2002

3. Standard normal variate transformation and de-trending of near-infrared diffuse reflectance spectra;Barnes;Applied Spectroscopy,1989

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

5. Defining the typical aroma of Sherry vinegar: Sensory and chemical approach;Callejón;Journal of Agricultural and Food Chemistry,2008

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