TY  - GEN 
AU  - Ferreiro González, Marta
AU  - Ruiz Rodríguez, Ana
AU  - Fernández Barbero, Gerardo
AU  - Ayuso Vilacides, Jesús
AU  - Álvarez Saura, José Ángel
AU  - Palma Lovillo, Miguel
AU  - García Barroso, Carmelo
A4  - Química Analítica
A4  - Química Física
PY  - 2019
SN  - 0308-8146
UR  - http://hdl.handle.net/10498/29970
AB  - During the ageing period, diverse physicochemical changes occur affecting the quality of the final product. For this reason, it is important to study and optimize this step. Fourier transform infrared (FT-IR) and UV–visible (UV–Vis) spectroscopic...
LA  - eng
PB  - ELSEVIER
KW  - Sherry wines
KW  - Ageing process
KW  - FT-IR spectroscopy
KW  - Vis spectroscopy
KW  - Multivariate analysis Partial least squares
TI  - FT-IR, Vis spectroscopy, color and multivariate analysis for the control of ageing processes in distinctive Spanish wines
DO  - 10.1016/J.FOODCHEM.2018.10.087
ER  -