Determination of the concentration of total phenolic compounds in aged cachaça using two-dimensional fluorescence and mid-infrared spectroscopy
D. Carvalho, Lucas Ranzan, Luciane Ferreira Trierweiler, Jorge Otávio Trierweiler
Topics & Concepts
Fluorescence spectroscopySpectroscopyChemistryInfrared spectroscopyFluorescenceNear-infrared spectroscopyAnalytical Chemistry (journal)ChemometricsChromatographyOrganic chemistryOpticsQuantum mechanicsPhysicsSpectroscopy and Chemometric AnalysesPhytochemicals and Antioxidant ActivitiesMeat and Animal Product Quality