Juan Antonio Ocaña Gonzalez-rekin lankidetzan egindako argitalpenak (3)

2017

  1. Characterization and authentication of Spanish PDO wine vinegars using multidimensional fluorescence and chemometrics

    Food Chemistry, Vol. 230, pp. 108-116

2016

  1. Fluorescence excitation-emission matrix spectroscopy as a tool for determining quality of sparkling wines

    Food Chemistry, Vol. 206, pp. 284-290

2012

  1. Classification of Sherry vinegars by combining multidimensional fluorescence, parafac and different classification approaches

    Talanta, Vol. 88, pp. 456-462