Combining fluorescence anisotropy and parallel factor analysis to estimate the degree of polymerization in red wine.
Saved in:
| Title: | Combining fluorescence anisotropy and parallel factor analysis to estimate the degree of polymerization in red wine. |
|---|---|
| Authors: | Halberg HFS; Department of Food Science, University of Copenhagen, Copenhagen, Denmark; FOSS Analytical A/S, Hillerød, Denmark., Heide ST; FOSS Analytical A/S, Hillerød, Denmark., Rinnan ÅS; Department of Food Science, University of Copenhagen, Copenhagen, Denmark. Electronic address: aar@food.ku.dk. |
| Source: | Food research international (Ottawa, Ont.) [Food Res Int] 2026 Jul 31; Vol. 236, pp. 119152. Date of Electronic Publication: 2026 Apr 24. |
| Publication Type: | Journal Article |
| Journal Info: | Publisher: Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science Country of Publication: Canada NLM ID: 9210143 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7145 (Electronic) Linking ISSN: 09639969 NLM ISO Abbreviation: Food Res Int Subsets: MEDLINE |
| Database: | MEDLINE Ultimate |
| ISSN: | 1873-7145 |
|---|---|
| DOI: | 10.1016/j.foodres.2026.119152 |
