O-H-C isotope ratio determination in wine in order to be used as a fingerprint of its regional origin

Autor: Raco B.[1], Dotsika E.[1, Poutoukis D.[3], Battaglini R.[4], Chantzi P.[2]

Publikováno v: Food chemistry 168 (2015): 588–594. doi:10.1016/j.foodchem.2014.07.043
info:cnr-pdr/source/autori:Raco B.[1], Dotsika E.[1,2], Poutoukis D.[3], Battaglini R.[4], Chantzi P.[2]/titolo:O-H-C isotope ratio determination in wine in order to be used as a fingerprint of its regional origin/doi:10.1016%2Fj.foodchem.2014.07.043/rivista:Food chemistry/anno:2015/pagina_da:588/pagina_a:594/intervallo_pagine:588–594/volume:168

Stable isotopes have been applied to determine the origin assignment and verify the geographical provenance that is considered important characteristics of wine products both for consumers and the international regulations, of wines. Stable isotope a

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e98e10d4bcc9910a548f7ad78d595d1d
https://publications.cnr.it/doc/330542