Fluorescence excitation-emission matrix spectroscopy as a tool for determining quality of sparkling wines

Saioa Elcoroaristizabal; Raquel M. Callejón; Jose Manuel Amigo Rubio; Juan A. Ocaña-Gonzalez; M. Lourdes Morales; Cristina Ubeda

doi:10.1016/j.foodchem.2016.03.037

Fluorescence excitation-emission matrix spectroscopy as a tool for determining quality of sparkling wines

Saioa Elcoroaristizabal, Raquel M. Callejón, Jose Manuel Amigo Rubio, Juan A. Ocaña-Gonzalez, M. Lourdes Morales, Cristina Ubeda

Food Analytics and Biotechnology

28 Citationer (Scopus)

Originalsprog	Engelsk
Tidsskrift	Food Chemistry
Vol/bind	206
Sider (fra-til)	284-290
Antal sider	7
ISSN	0308-8146
DOI	https://doi.org/10.1016/j.foodchem.2016.03.037
Status	Udgivet - 1 sep. 2016

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10.1016/j.foodchem.2016.03.037

Citationsformater

@article{70a590077ae349a09f44b4e34ce31cd2,

title = "Fluorescence excitation-emission matrix spectroscopy as a tool for determining quality of sparkling wines",

keywords = "Browning, Sparkling wine, Heating, Storage, PARAFAC, Kinetic modeling",

author = "Saioa Elcoroaristizabal and Callej{\'o}n, {Raquel M.} and {Amigo Rubio}, {Jose Manuel} and Oca{\~n}a-Gonzalez, {Juan A.} and {Lourdes Morales}, M. and Cristina Ubeda",

year = "2016",

month = sep,

day = "1",

doi = "10.1016/j.foodchem.2016.03.037",

language = "English",

volume = "206",

pages = "284--290",

journal = "Food Chemistry",

issn = "0308-8146",

publisher = "Elsevier",

}

TY - JOUR

T1 - Fluorescence excitation-emission matrix spectroscopy as a tool for determining quality of sparkling wines

AU - Elcoroaristizabal, Saioa

AU - Callejón, Raquel M.

AU - Amigo Rubio, Jose Manuel

AU - Ocaña-Gonzalez, Juan A.

AU - Lourdes Morales, M.

AU - Ubeda, Cristina

PY - 2016/9/1

Y1 - 2016/9/1

KW - Browning

KW - Sparkling wine

KW - Heating

KW - Storage

KW - PARAFAC

KW - Kinetic modeling

U2 - 10.1016/j.foodchem.2016.03.037

DO - 10.1016/j.foodchem.2016.03.037

M3 - Journal article

C2 - 27041327

SN - 0308-8146

VL - 206

SP - 284

EP - 290

JO - Food Chemistry

JF - Food Chemistry

ER -

Fluorescence excitation-emission matrix spectroscopy as a tool for determining quality of sparkling wines

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