Evaluation of ultraviolet, visible, and near infrared spectroscopy for the analysis of wine compounds

Czech Journal of Food Sciences

Volumn 32, Issue 1, 2014, Pages 37-47

  Martelo Vidal, María J ^a   Vázquez, Manuel ^a  

^a UNIVERSITY OF SANTIAGO DE COMPOSTELA   (Spain)

Author keywords

Chemometrics; Ethanol; Glycerol; Organic acids; PCR; PLS; Spectral analysis

Indexed keywords

ETHANOL; GLYCEROL; INFRARED DEVICES; LACTIC ACID; LEAST SQUARES APPROXIMATIONS; MIXTURES; NEAR INFRARED SPECTROSCOPY; NONDESTRUCTIVE EXAMINATION; ORGANIC ACIDS; ULTRAVIOLET SPECTROSCOPY; WINE;

CHEMICAL METHOD; CHEMOMETRIC ANALYSIS; CHEMOMETRICS; MODELLING STRATEGIES; NIR SPECTROSCOPY; NON-DESTRUCTIVE TECHNIQUE; PARTIAL LEAST-SQUARES REGRESSION; PRINCIPAL COMPONENT REGRESSION;

SPECTRUM ANALYSIS;

EID: 84894633006     PISSN: 12121800     EISSN: None     Source Type: Journal    
DOI: 10.17221/167/2013-cjfs     Document Type: Article

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