Chemical Characterization of Wine Vinegars Belonging to the Vinagre de Montilla-Moriles Protected Designation of Origin, Using Near-Infrared Spectroscopy

MARÍA JOSE DE LA HABA DE LA CERDADOLORES PÉREZ MARÍN2026-01-292026-01-29202010.1007/s12161-019-01697-z2-s2.0-85077563449https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/31216Analytical ChemistryApplied Microbiology and BiotechnologyFood ScienceSafety ResearchSafety, Risk, Reliability and QualityAnalytical ChemistryApplied Microbiology and BiotechnologyFood ScienceSafety ResearchSafety, Risk, Reliability andChemical Characterization of Wine Vinegars Belonging to the Vinagre de Montilla-Moriles Protected Designation of Origin, Using Near-Infrared Spectroscopyresearch article