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...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Stefan cel Mare University of Suceava
2018-06-01
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| Series: | Food and Environment Safety |
| Subjects: | |
| Online Access: | http://www.fia.usv.ro/fiajournal/index.php/FENS/article/view/585/554 |