Sample presentation, sources of error and future perspectives on the application of vibrational spectroscopy in the wine industry

Journal of the Science of Food and Agriculture

Volumn 95, Issue 5, 2015, Pages 861-868

  Cozzolino, Daniel ^a  

^a UNIVERSITY OF ADELAIDE   (Australia)

Author keywords

Infrared; Vibrational spectroscopy; Wine

Indexed keywords

ANALYSIS; CALIBRATION; FERMENTATION; FOOD HANDLING; FOOD PACKAGING; INFORMATION PROCESSING; INFRARED RADIATION; INFRARED SPECTROPHOTOMETRY; METHODOLOGY; MICROBIOLOGY; RADIATION RESPONSE; STATISTICS; TRENDS; WINE;

ANALYTIC SAMPLE PREPARATION METHODS; CALIBRATION; DATASETS AS TOPIC; FERMENTATION; FOOD PACKAGING; FOOD TECHNOLOGY; INFRARED RAYS; RESEARCH DESIGN; SPECTROPHOTOMETRY, INFRARED; STATISTICS AS TOPIC; WINE;

EID: 84924336118     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.6733     Document Type: Short Survey

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