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The color of wine: a historical perspective. II. Trichromatic methods

 

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Author: Heredia Mira, Francisco José
Guzmán Chozas, Matías
Department: Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal
Date: 1993
Published in: Journal of Food Quality, 16 (6), 439-449.
Document type: Article
Abstract: The trichromatic theory was applied to wines at the end of the 1930s. Trichromatic co‐ordinates, dominant wavelength, purity and luminance were determined. The Munsell system and the Lovibond method, which had industrial applicability, were compared...
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Cite: Heredia Mira, F.J. y Guzmán Chozas, M. (1993). The color of wine: a historical perspective. II. Trichromatic methods. Journal of Food Quality, 16 (6), 439-449.
Size: 529.9Kb
Format: PDF

URI: https://hdl.handle.net/11441/86234

DOI: 10.1111/j.1745-4557.1993.tb00270.x

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