Characterizing and Authenticating Montilla-Moriles PDO Vinegars Using Near Infrared Reflectance Spectroscopy (NIRS) Technology-Reference-Cited by-同舟云学术

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Characterizing and Authenticating Montilla-Moriles PDO Vinegars Using Near Infrared Reflectance Spectroscopy (NIRS) Technology

Published:2014-02-20 Issue:2 Volume:14 Page:3528-3542
ISSN:1424-8220
Container-title:Sensors
language:en
Short-container-title:Sensors

Author:

De la Haba María-José,Arias Mar,Ramírez Pilar,López María-Isabel,Sánchez María-Teresa

Publisher

MDPI AG

Subject

Electrical and Electronic Engineering,Biochemistry,Instrumentation,Atomic and Molecular Physics, and Optics,Analytical Chemistry

Link

http://www.mdpi.com/1424-8220/14/2/3528/pdf

Reference33 articles.

1. Characterization of Italian vinegar by pyrolysis-mass spectrometry and a sensor device (“electronic nose”);Anklam;Food Chem.,1998

2. Potent aroma compounds of two red wine vinegars;Charles;J. Agric. Food Chem.,2000

3. Tungsten permanent chemical modifier with co-injection of Pd(NO3)2 + Mg(NO3)2 for direct determination of Pb in vinegar by graphite furnace atomic absorption spectrometry;Oliveira;Food Chem.,2007

4. Simultaneous automatic potentiometric determination of acidity, chloride and fluoride in vinegar;Lapa;Food Control,1995

5. Prediction of organic acids and other quality parameters of wine vinegar by near-infrared spectroscopy. A feasibility study;Sáiz-Abajo;Food Chem.,2006

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