Investigation of the Potential Utility of Single-Bounce Attenuated Total Reflectance Fourier Transform Infrared Spectroscopy in the Analysis of Distilled Liquors and Wines-Reference-Cited by-同舟云学术

Investigation of the Potential Utility of Single-Bounce Attenuated Total Reflectance Fourier Transform Infrared Spectroscopy in the Analysis of Distilled Liquors and Wines

Published:2005-03-18 Issue:8 Volume:53 Page:2803-2809
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Cocciardi Robert A.¹,Ismail Ashraf A.¹,Sedman Jacqueline¹

Affiliation:

1. Department of Food Science and Agricultural Chemistry, McGill University, 21111 Lakeshore Road, Ste-Anne-de-Bellevue H9X 3V9, Québec, Canada

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf048663d

Reference27 articles.

1. Encyclopedia of Food Science, Food Technology and Nutrition; Macrae, R., Ed.; Academic Press: San Diego, CA, 1993; pp 4921−4941.

2. Filter, Fourier Transform Infrared, and Areometry, for Following Alcoholic Fermentation in Wines

3. A rapid automated method for wine analysis based upon sequential injection (SI)-FTIR spectrometry

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