Spectroscopy and Spectral Analysis, Volume. 32, Issue 4, 966(2012)
Discrimination of Different Aging Methods of Grape Wine Based on ATR Infrared Spectroscopy
[3] [3] Guillen M D, Cabo N. Journal of the Science of Food and Agriculture, 1997, 75: 1.
[5] [5] Edelmann A, Diewok J, Schuster K C, et al. Journal of Agricultural and Food Chemistry, 2001, 49(3): 1138.
[6] [6] Roussel S, Bellon-Maurel V, Jean-Michel Roger, et al. Chemometrics and Intelligent Laboratory Systems, 2003, 65(2): 209.
[7] [7] Picque D, Cattenoz T, Corrieu G, et al. Sciences des Aliments, 2005, 25(3): 207.
[8] [8] Lleti R, Melendez E, Ortiz M C, et al. Analytica Chimica Acta, 2005, 544(1): 60.
[10] [10] Botella C, Ferre J, Boque R. Talanta, 2009, 80(1): 321.
Get Citation
Copy Citation Text
TANG Jian-bo, LI Jing-ming, LI Jun-hui, ZHAO Long-lian, ZHANG Ye-hui, ZHANG Lu-da. Discrimination of Different Aging Methods of Grape Wine Based on ATR Infrared Spectroscopy[J]. Spectroscopy and Spectral Analysis, 2012, 32(4): 966
Received: Aug. 25, 2011
Accepted: --
Published Online: Apr. 16, 2012
The Author Email: Jian-bo TANG (bojiantang@126.com)