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Talanta

Volumn 63, Issue 2, 2004, Pages 377-382

Differentiation of sparkling wines (cava and champagne) according to their mineral content

(5) Jos, A a Moreno, I a Gonzalez A G a Repetto, G b Camean A M a

a UNIVERSITY OF SEVILLE (Spain)

b Biology Section Apdo 863 E 41080 (Spain)

Author keywords

Atomic spectrometry; Cava; Champagne; Chemometrics; Metal content

Indexed keywords

ATOMIC SPECTROSCOPY; BARIUM; CONCENTRATION (PROCESS); COPPER; EMISSION SPECTROSCOPY; GRAPHITE; IRON; MAGNESIUM PRINTING PLATES;

CAVA; CHAMPAGNE;

WINE;

ALUMINUM; ARSENIC; BARIUM; CADMIUM; COPPER; GRAPHITE; IRON; LEAD; MAGNESIUM; MANGANESE; MINERAL; NICKEL; PHOSPHORUS; SODIUM; STRONTIUM; ZINC;

ANALYTIC METHOD; ARTICLE; ATOMIC ABSORPTION SPECTROMETRY; ATOMIC SPECTROMETRY; CAVA; CHAMPAGNE; FURNACE; HYBRIDIZATION; LINEAR DISCRIMINANT ANALYSIS; MASS SPECTROMETRY; SOFT INDEPENDENT MODELING OF CLASS ANALOGY; SPARKLING WINE; TECHNIQUE;

EID: 2142773115 PISSN: 00399140 EISSN: None Source Type: Journal
DOI: 10.1016/j.talanta.2003.11.015 Document Type: Article

Times cited : (76)

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