Usefulness of terbium-sensitised luminescence detection for the chemometric classification of wines by their content in phenolic compounds

Mª PAZ AGUILAR CABALLOSJUAN MANUEL FERNÁNDEZ ROMERO2026-01-292026-01-29201110.1016/j.foodchem.2010.08.0142-s2.0-77957018170https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/22958Analytical ChemistryFood ScienceAnalytical ChemistryFood ScienceUsefulness of terbium-sensitised luminescence detection for the chemometric classification of wines by their content in phenolic compoundsresearch article