Usefulness of Fluorescence Excitation−Emission Matrices in Combination with PARAFAC, as Fingerprints of Red Wines-Reference-Cited by-同舟云学术

Usefulness of Fluorescence Excitation−Emission Matrices in Combination with PARAFAC, as Fingerprints of Red Wines

Published:2009-02-12 Issue:5 Volume:57 Page:1711-1720
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Airado-Rodríguez Diego¹,Galeano-Díaz Teresa¹,Durán-Merás Isabel¹,Wold Jens Petter¹

Affiliation:

1. Nofima Mat AS, Norwegian Food Research Institute, Osloveien 1, N-1430 Aas, Norway, and Department of Analytical Chemistry, University of Extremadura, Avenida de Elvas s/n, 06071 Badajoz, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf8033623

Reference23 articles.

1. Multivariate Autofluorescence of Intact Food Systems

2. Theory and applications of fluorescence spectroscopy in food research

3. Investigation of variety, typicality and vintage of French and German wines using front-face fluorescence spectroscopy

4. Rapid Assessment of Rancidity in Complex Meat Products by Front Face Fluorescence Spectroscopy

5. Fluorescence of Muscle and Connective Tissue from Cod and Salmon

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