Publication | Open Access
Adulteration of the anthocyanin content of red wines: Perspectives for authentication by Fourier Transform-Near InfraRed and 1H NMR spectroscopies
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Citations
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References
2011
Year
Food ChemistryRed WinesAnthocyanin ContentFood AuthenticationBiochemistryNatural SciencesSpectroscopyInfrared SpectroscopyFourier Transform-near InfraredAnalytical ChemistryNear-infrared SpectroscopyBiophysicsSpectroscopic Method
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