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ATR-FTIR as a potential tool for controlling high quality vinegar categories

 

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Opened Access ATR-FTIR as a potential tool for controlling high quality vinegar categories
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Author: Ríos-Reina, Rocío
Callejón Fernández, Raquel María
Oliver Pozo, Celia
Amigo, José M.
García González, Diego Luis
Department: Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal
Date: 2017
Published in: Food Control, 78, 230-237.
Document type: Article
Abstract: Characterization of wine vinegars qualified with a Protected Designation of Origin (PDO) is crucial to certify their quality and authenticity. Spectroscopic techniques as Fourier transform mid infrared spectroscopy (FTIR) with Attenuated Total Refle...
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Cite: Ríos Reina, R., Callejón Fernández, R.M., Oliver Pozo, C., Amigo, J.M. y García González, D.L. (2017). ATR-FTIR as a potential tool for controlling high quality vinegar categories. Food Control, 78, 230-237.
Size: 1.479Mb
Format: PDF

URI: https://hdl.handle.net/11441/69425

DOI: 10.1016/j.foodcont.2017.02.065

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