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Identification of botanical origin of sugar/ethanol in wine by application of nuclear magnetic resonance of deuterium

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dc.contributor.author GORINCIOI, Elena
dc.contributor.author STURZA, Rodica
dc.contributor.author BARBA, Alic
dc.date.accessioned 2019-11-05T10:25:06Z
dc.date.available 2019-11-05T10:25:06Z
dc.date.issued 2012
dc.identifier.citation GORINCIOI, Elena, STURZA, Rodica, BARBA, Alic. Identification of botanical origin of sugar/ethanol in wine by application of nuclear magnetic resonance of deuterium. In: Modern technologies, in the food industry–2012: proc. of the intern. conf., November 1–3, 2012. Chişinău, 2012, vol. 1, p. 354. ISBN 978-9975-80-645-9. en_US
dc.identifier.isbn 978-9975-80-645-9
dc.identifier.uri http://repository.utm.md/handle/5014/6080
dc.description Abstract en_US
dc.description.abstract Along with the multiple useful applications in medicine, chemistry, petroleum industry and other fields, NMR spectroscopy offers a powerful approach for studies related to food science. Present communication is aimed at highlighting some of the most remarkable opportunities of using the NMR panoply in the analyses of wine products and spirits, covering the last date literature data. en_US
dc.language.iso en en_US
dc.publisher Tehnica UTM en_US
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject wine products en_US
dc.subject stable isotope method en_US
dc.subject origin of sugar/etanol en_US
dc.subject nuclear magnetic resonance(NMR) en_US
dc.title Identification of botanical origin of sugar/ethanol in wine by application of nuclear magnetic resonance of deuterium en_US
dc.type Article en_US


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