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Preliminary Investigation on Variety, Brewery and Vintage of Wines using Three-dimensional Fluorescence Spectroscopy
three-dimensional fluorescence spectroscopy wine authentication
2010/2/3
In this study, the three-dimensional fluorescence spectroscopic technique was applied to discriminate the wines with different variety, brewery and vintage. A total of 42 wines produced in geographic ...
Fluorescence Spectroscopy Investigation of Acid-or Rennet-Induced Coagulation of Milk
milk coagulation front-face fluorescence multidimensional analysis
2008/3/31
Milk coagulation is the primary step in the development of texture of most dairy products. However, there is a lack of techniques to study network structure at a molecular level. Front-face fluorescen...
Fluorescence spectroscopy and chemometrics in the food classification − a review
chemometrics fluorescence spectroscopy food analysis
2014/3/4
This review deals with the last few years’ articles on various fluorescence techniques (conventional, excitation-emission matrix, and synchronous fluorescence spectroscopy) as a tool for the classific...