Fluorescence Spectroscopy and Chemometrics in Analysis of Beverages
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Publisher
Elsevier
Reference141 articles.
1. Fluorescence approach for measuring anthocyanins and derived pigments in red wine;Agati;J. Agric. Food Chem.,2013
2. Front-face fluorescence spectroscopy: a new tool for control in the wine industry;Airado-Rodríguez;J. Food Compos. Anal.,2011
3. Usefulness of fluorescence excitation-emission matrices in combination with PARAFAC, as fingerprints of red wines;Airado-Rodríguez;J. Agric. Food Chem.,2009
4. Detection of orange juice frauds using front-face fluorescence spectroscopy and independent components analysis;Ammari;Food Chem.,2015
5. Practical aspects of PARAFAC modeling of fluorescence excitation-emission data;Andersen;J. Chemom.,2003
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