Combining fluorescence anisotropy and parallel factor analysis to estimate the degree of polymerization in red wine.
- DOI
- 10.1016/j.foodres.2026.119152
- Published
- 2026 Jul 31
- Container
- Food research international (Ottawa, Ont.)
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodres.2026.119152,
title = {Combining fluorescence anisotropy and parallel factor analysis to estimate the degree of polymerization in red wine.},
author = {Halberg HFS and Heide ST and Rinnan ÅS},
year = {2026},
journal = {Food research international (Ottawa, Ont.)},
doi = {10.1016/j.foodres.2026.119152},
url = {https://doi.org/10.1016/j.foodres.2026.119152}
}RIS
TY - JOUR TI - Combining fluorescence anisotropy and parallel factor analysis to estimate the degree of polymerization in red wine. AU - Halberg HFS AU - Heide ST AU - Rinnan ÅS PY - 2026 JO - Food research international (Ottawa, Ont.) DO - 10.1016/j.foodres.2026.119152 UR - https://doi.org/10.1016/j.foodres.2026.119152 ER -
APA
HFS, H., ST, H., & ÅS, R. (2026). Combining fluorescence anisotropy and parallel factor analysis to estimate the degree of polymerization in red wine.. Food research international (Ottawa, Ont.). https://doi.org/10.1016/j.foodres.2026.119152
Source records
- pubmed · retrieved 2026-09-26T04:08:14.246Z