Analysis of red wines using an electronic tongue and infrared spectroscopy. Correlations with phenolic content and color parameters - Concepedia

Concepedia

Publication | Open Access

Analysis of red wines using an electronic tongue and infrared spectroscopy. Correlations with phenolic content and color parameters

DOI Full Paper Access

68

Citations

38

References

2019

Year

Celia García-Hernández, Coral Salvo‐Comino, Fernando Martín, C. Garcı́a, Marı́a Luz Rodrı́guez-Méndez

Food ChemistryRed WinesElectronic TongueInfrared SpectroscopySpectroscopyFood AnalysisPhenolic ContentFood QualitySpectroscopic MethodHealth Sciences

References

	Year	Citations

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