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Comparison of near infrared and mid infrared spectroscopy to discriminate between wines produced by different Oenococcus Oeni strains after malolactic fermentation: a feasibility study

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dc.contributor.authorCozzolino, D.
dc.contributor.authorMcCarthy, J.
dc.contributor.authorBartowsky, E.
dc.date.issued2012
dc.description.abstractAbstract not available
dc.description.statementofresponsibilityD. Cozzolino, J. McCarthy, E. Bartowsky
dc.identifier.citationFood Control, 2012; 26(1):81-87
dc.identifier.doi10.1016/j.foodcont.2012.01.003
dc.identifier.issn0956-7135
dc.identifier.issn1873-7129
dc.identifier.urihttp://hdl.handle.net/2440/92687
dc.language.isoen
dc.publisherElsevier
dc.rights© 2012 Elsevier Ltd. All rights reserved.
dc.source.urihttps://doi.org/10.1016/j.foodcont.2012.01.003
dc.subjectInfrared
dc.subjectWine
dc.subjectOenococcus oeni
dc.subjectClassification
dc.subjectNIR
dc.subjectMIR
dc.titleComparison of near infrared and mid infrared spectroscopy to discriminate between wines produced by different Oenococcus Oeni strains after malolactic fermentation: a feasibility study
dc.typeJournal article
pubs.publication-statusPublished

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