ELECTROCHEMICAL BIOSENSOR BASED ON THE USE OF SPE FOR THE DETECTION OF IRON CONTENT IN WINE
The purpose of this paper is to develop a new method for iron analysis in wine. The determination of iron in winemaking products is particularly important because a content higher than 10 mg/L can lead to turbidity or a change in color, which causes ferric casse. The new method is based on the use o...
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| Autores principales: | , |
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| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
Stefan cel Mare University of Suceava
2018
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/4c479f27193d4c39b7571fec8216e159 |
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