| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 11011744 | Food Chemistry | 2019 | 31 Pages |
Abstract
Results confirmed the ability of FT-NIR as an alternative technique to AAS, to predict calcium content in grape must and base wine. Advance knowledge of the calcium content in the grape must will help avoid obtaining a mixture of musts with a high calcium content in the same container.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Joana Véstia, João Mota Barroso, Helena Ferreira, LuÃs Gaspar, Ana Elisa Rato,