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Fluorescence excitation-emission matrix spectroscopy as a tool for determining quality of sparkling wines. / Elcoroaristizabal, Saioa; Callejón, Raquel M.; Amigo Rubio, Jose Manuel; Ocaña-Gonzalez, Juan A.; Lourdes Morales, M.; Ubeda, Cristina.
In:
Food Chemistry, Vol. 206, 2016, p. 284-290.
Research output: Contribution to journal › Journal article › Research › peer-review
Harvard
Elcoroaristizabal, S, Callejón, RM, Amigo Rubio, JM, Ocaña-Gonzalez, JA, Lourdes Morales, M & Ubeda, C 2016, '
Fluorescence excitation-emission matrix spectroscopy as a tool for determining quality of sparkling wines',
Food Chemistry, vol. 206, pp. 284-290.
https://doi.org/10.1016/j.foodchem.2016.03.037APA
Elcoroaristizabal, S., Callejón, R. M., Amigo Rubio, J. M., Ocaña-Gonzalez, J. A., Lourdes Morales, M., & Ubeda, C. (2016).
Fluorescence excitation-emission matrix spectroscopy as a tool for determining quality of sparkling wines.
Food Chemistry,
206, 284-290.
https://doi.org/10.1016/j.foodchem.2016.03.037Vancouver
Elcoroaristizabal S, Callejón RM, Amigo Rubio JM, Ocaña-Gonzalez JA, Lourdes Morales M, Ubeda C.
Fluorescence excitation-emission matrix spectroscopy as a tool for determining quality of sparkling wines.
Food Chemistry. 2016;206:284-290.
https://doi.org/10.1016/j.foodchem.2016.03.037Author
Elcoroaristizabal, Saioa ; Callejón, Raquel M. ; Amigo Rubio, Jose Manuel ; Ocaña-Gonzalez, Juan A. ; Lourdes Morales, M. ; Ubeda, Cristina. / Fluorescence excitation-emission matrix spectroscopy as a tool for determining quality of sparkling wines. In: Food Chemistry. 2016 ; Vol. 206. pp. 284-290.
Bibtex
@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",
doi = "10.1016/j.foodchem.2016.03.037",
language = "English",
volume = "206",
pages = "284--290",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier",
}
RIS
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
Y1 - 2016
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
VL - 206
SP - 284
EP - 290
JO - Food Chemistry
JF - Food Chemistry
SN - 0308-8146
ER -
