Use of energy dispersive X-ray fluorescence to authenticate European wines with protected designation of origin. Challenges of a successful control system based on modelling
Fuente: Food Chemistry
Publication date: 15 February 2025Source: Food Chemistry, Volume 465, Part 1Author(s): Michele Ghidotti, Sergej Papoci, Arantza Respaldiza, Håkan Emteborg, Franz Ulberth, María Beatriz de la Calle Guntiñas