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Fluorescence spectroscopy and multivariate methods for the determination of brandy adulteration with mixed wine

Diana Markechová1, Pavel Májek1, Jana Sádecká1

  • 1Institute of Analytical Chemistry, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, SK-812 37 Bratislava, Slovak Republic.

Food Chemistry
|April 29, 2014
PubMed

Keywords:
BeverageExcitation emission matrix fluorescenceParallel factor analysisPartial least squares

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