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

dc.creatorElcoroaristizabal S.
dc.creatorCallejón R.M.
dc.creatorAmigo J.M.
dc.creatorOcaña-González J.A.
dc.creatorMorales M.L.
dc.creatorUbeda C.
dc.date.accessioned2020-09-02T22:17:16Z
dc.date.accessioned2022-11-08T20:19:49Z
dc.date.available2020-09-02T22:17:16Z
dc.date.available2022-11-08T20:19:49Z
dc.date.created2020-09-02T22:17:16Z
dc.date.issued2016
dc.identifier206, , 284-290
dc.identifier03088146
dc.identifierhttps://hdl.handle.net/20.500.12728/4376
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/5143338
dc.languageen
dc.publisherElsevier Ltd
dc.subjectBrowning
dc.subjectHeating
dc.subjectKinetic modeling
dc.subjectPARAFAC
dc.subjectSparkling wine
dc.subjectStorage
dc.subjectEnergy storage
dc.subjectFluorescence
dc.subjectFluorescence spectroscopy
dc.subjectHeating
dc.subjectBrowning
dc.subjectExcitation-emission fluorescence spectroscopies
dc.subjectFirst-order kinetic reaction
dc.subjectFluorescence excitation emission matrix
dc.subjectKinetic modeling
dc.subjectPARAFAC
dc.subjectParallel factor analysis
dc.subjectSparkling wines
dc.subjectQuality control
dc.subjectchemical reaction kinetics
dc.subjectexcitation
dc.subjectfactorial analysis
dc.subjectfluorescence
dc.subjectfluorescence spectroscopy
dc.subjectmodel
dc.subjectmonitoring
dc.subjectquality control
dc.subjectsparkling wine
dc.subjectspectroscopy
dc.subjectanalogs and derivatives
dc.subjectanalysis
dc.subjectfood analysis
dc.subjectfood quality
dc.subjectprocedures
dc.subjectspectrofluorometry
dc.subjectwine
dc.subject5-hydroxymethylfurfural
dc.subjectfurfural
dc.subjectFood Analysis
dc.subjectFood Quality
dc.subjectFuraldehyde
dc.subjectQuality Control
dc.subjectSpectrometry, Fluorescence
dc.subjectWine
dc.titleFluorescence excitation-emission matrix spectroscopy as a tool for determining quality of sparkling wines
dc.typeArticle


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