Pregled bibliografske jedinice broj: 26025
Determination of adulteration and analysis of wine composition by NMR spectroscopy
Determination of adulteration and analysis of wine composition by NMR spectroscopy // Application of magnetic resonance of food science, conference programme
Norwich: Institute of food research, 1998. str. 67-67 (poster, nije recenziran, sažetak, znanstveni)
CROSBI ID: 26025 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Determination of adulteration and analysis of wine composition by NMR spectroscopy
Autori
Košir, Iztok ; Kocjančić, Mitja ; Kidrič, Juka
Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni
Izvornik
Application of magnetic resonance of food science, conference programme
/ - Norwich : Institute of food research, 1998, 67-67
Skup
The fourth international conference on Application of magnetic resonance of food science
Mjesto i datum
Norwich, Ujedinjeno Kraljevstvo, 07.09.1998. - 09.09.1998
Vrsta sudjelovanja
Poster
Vrsta recenzije
Nije recenziran
Ključne riječi
Wine; NMR
(wine; NMR)
Sažetak
During the last few decades the methods used to determine the different origin of wines have shifted from a traditional tasting by wine experts to more reliable chemical analysis techniques. The adulteration of wine occurs in various forms such as enrichment by sugar dilution by water and the addition of chemical additives. In recent years H,H and CNMR spectroscopies have become common methods for determining the authentication of wine.
Izvorni jezik
Engleski
