Determination of the concentration of total phenolic compounds in aged cachaça using two-dimensional fluorescence and mid-infrared spectroscopy

Publication date: Available online 26 May 2020Source: Food ChemistryAuthor(s): Débora Gonçalves Carvalho, Lucas Ranzan, Luciane Ferreira Trierweiler, Jorge Otávio Trierweiler
Source: Food Chemistry - Category: Food Science Source Type: research
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