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A fast and inexpensive approach to characterize Slovak Tokaj selection wines using infrared spectroscopy and

Andrea Machyňáková1, Mateus P Schneider2, Liudmyla Khvalbota1

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

Food Chemistry
|April 20, 2021
PubMed

Keywords:
Infrared spectroscopyMultivariate calibrationOne class classificationTokaj

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