Multi-method analysis of matured distilled alcoholic beverages for brand identification
- Author
- LEHTONEN, P. J1 ; KELLER, L. A1 2 ; ALI-MATTILA, E. T1
[1] Alcohol Control Laboratory, Alko Inc., P.O.B. 350, 00101 Helsinki, Finland
[2] Laboratory of Analytical Chemistry, Department of Chemistry, University of Helsinki, P.O.B. 55, 00014 Helsinki, Finland - Source
Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A, European food research and technology (Print). 1999, Vol 208, Num 5-6, pp 413-417 ; ref : 12 ref
- ISSN
- 1431-4630
- Scientific domain
- Food science technology
- Publisher
- Springer, Berlin
- Publication country
- Germany
- Document type
- Article
- Language
- English
- Keyword (fr)
- Absorption UV Absorption visible Analyse composante principale Composition chimique Eau-de-vie Marque déposée Modèle statistique Origine Rhum Whisky pH Boisson alcoolisée Industrie distillerie
- Keyword (en)
- Ultraviolet absorption Visible absorption Principal component analysis Chemical composition Brandy Registered trade mark Statistical model Origin Rum Whisky pH Alcoholic beverage Distilling industry
- Keyword (es)
- Absorción UV Absorción visible Análisis componente principal Composición química Aguardiente Marca resistrada Modelo estadístico Origen Ron Whisky pH Bebida alcohólica Industria destilería
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35C Fermented food industries / 002A35C02 Brandies, spirituous liquors
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 2004970
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1007/s002170050439 
https://dx.doi.org/10.1007/s002170050439
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