Comparison of quantitative NMR and IRMS for the authentication of ‘Polish Vodka’
Author:
Affiliation:
1. Faculty of ChemistryInstitute of Organic Chemistry, Lodz University of Technology Lodz Poland
2. Faculty of Chemistry, Institute of Applied Radiation ChemistryLodz University of Technology Lodz Poland
Funder
Politechnika Lódzka
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.9168
Reference22 articles.
1. The effect of stopping alcoholic fermentation on the variability of H, C and O stable isotope ratios of ethanol
2. LachenmeierDW.Advances in the detection of the adulteration of alcoholic beverages including unrecorded alcohol Advances in Food Authenticity Testing Woodhead Publishinghttps://doi:10.1016/C2014-0-01962-4 (2016).
3. Comparison of non-invasive NIR and Raman spectrometries for determination of alcohol content of spirits
4. Identification of botanical and geographical origin of distillers dried grains with solubles by near infrared microscopy
5. Authentication of the Botanical and Geographical Origin of Distillers Dried Grains and Solubles (DDGS) by FT-IR Spectroscopy
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