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European Food Research and Technology 242 (5) 745 (2016)
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Wine authentication with Fourier Transform Infrared Spectroscopy: a feasibility study on variety, type of barrel wood and ageing time classification

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International Journal of Food Science & Technology 52 (6) 1307 (2017)
DOI: 10.1111/ijfs.13424
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Red Wine Age Estimation by the Alteration of Its Color Parameters: Fourier Transform Infrared Spectroscopy as a Tool to Monitor Wine Maturation Time

M. Basalekou, C. Pappas, Y. Kotseridis, P. A. Tarantilis, E. Kontaxakis and S. Kallithraka
Journal of Analytical Methods in Chemistry 2017 1 (2017)
DOI: 10.1155/2017/5767613
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