Publication | Closed Access

Using pH variations to improve the discrimination of wines by 3D front face fluorescence spectroscopy associated to Independent Components Analysis

Food ChemistryFood AuthenticationBiochemistryIndependent Components AnalysisUv-vis SpectroscopySpectroscopyBioanalysisChemometric MethodWine TastingPh VariationsAnalytical ChemistryMedicineSpectrochemical AnalysisBiophysicsSpectroscopic MethodHealth Sciences