Geographical origin traceability of Cabernet Sauvignon wines based on Infrared fingerprint technology combined with chemometrics
Author:
Publisher
Springer Science and Business Media LLC
Subject
Multidisciplinary
Link
http://www.nature.com/articles/s41598-019-44521-8.pdf
Reference40 articles.
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3. Green, J. A., Parr, W. V., Breitmeyer, J., Valentin, D. & Sherlock, R. Sensory and chemical characterisation of Sauvignon blanc wine: Influence of source of origin. Food Research International 44, 2788–2797, https://doi.org/10.1016/j.foodres.2011.06.005 (2011).
4. Tregear, A., Kuznesof, S. & Moxey, A. Policy initiatives for regional foods: some insights from consumer research. Food Policy 23, 383–394, https://doi.org/10.1016/s0306-9192(98)00044-x (1998).
5. Cozzolino, D., Cynkar, W. U., Shah, N. & Smith, P. A. Can spectroscopy geographically classify Sauvignon Blanc wines from Australia and New Zealand? Food chemistry 126, 673–678, https://doi.org/10.1016/j.foodchem.2010.11.005 (2011).
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