Usefulness of terbium-sensitised luminescence detection for the chemometric classification of wines by their content in phenolic compounds
Andreu-Navarro, A., Russo, P., Aguilar-Caballos, M.P., Fernández-Romero, J.M., Gómez-Hens, A.
Published in Food chemistry (15.02.2011)
Published in Food chemistry (15.02.2011)
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