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Identification of microplastics in white wines capped with polyethylene stoppers using micro-Raman spectroscopy.

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Bibliographic Details
Title: Identification of microplastics in white wines capped with polyethylene stoppers using micro-Raman spectroscopy.
Authors: Prata JC; Centre for Environmental and Marine Studies (CESAM) & Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal. Electronic address: pratajc@ua.pt., Paço A; Centre for Environmental and Marine Studies (CESAM) & Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal. Electronic address: anapaco@ua.pt., Reis V; Centre for Environmental and Marine Studies (CESAM) & Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal. Electronic address: vanessa.reis@ua.pt., da Costa JP; Centre for Environmental and Marine Studies (CESAM) & Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal. Electronic address: jpintocosta@ua.pt., Fernandes AJS; I3N & Physics Department, University of Aveiro, 3810-193 Aveiro, Portugal. Electronic address: toze2@ua.pt., da Costa FM; I3N & Physics Department, University of Aveiro, 3810-193 Aveiro, Portugal. Electronic address: flor@ua.pt., Duarte AC; Centre for Environmental and Marine Studies (CESAM) & Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal. Electronic address: aduarte@ua.pt., Rocha-Santos T; Centre for Environmental and Marine Studies (CESAM) & Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal. Electronic address: ter.alex@ua.pt.
Source: Food chemistry [Food Chem] 2020 Nov 30; Vol. 331, pp. 127323. Date of Electronic Publication: 2020 Jun 11.
Publication Type: Journal Article
Journal Info: Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE
Database: MEDLINE Ultimate
Description
ISSN:1873-7072
DOI:10.1016/j.foodchem.2020.127323