Year: 2024
Type: conference-paper
Abstract: Consumer expectations are increasingly shifting towards “residue-free wines.” However, from an analytical standpoint, “zero” does not exist. Laboratories often use the quantification limits of analysis methods to signify 'zero.' Improved techniques now allow for the quantification of levels that were previously undetectable. This is why we prefer to use the term “unquantifiable residue” rather than “absence of residues.”
DOI: 10.58233/igcfmgpk
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: gold
OpenAlex ID: W4407408653