Assessment of amino acids and total soluble solids in intact grape berries using contactless Vis and NIR spectroscopy during ripening

  1. Fernández-Novales, J.
  2. Garde-Cerdán, T.
  3. Tardáguila, J.
  4. Gutiérrez-Gamboa, G.
  5. Pérez-Álvarez, E.P.
  6. Diago, M.P.
Aldizkaria:
Talanta

ISSN: 0039-9140

Argitalpen urtea: 2019

Alea: 199

Orrialdeak: 244-253

Mota: Artikulua

DOI: 10.1016/J.TALANTA.2019.02.037 GOOGLE SCHOLAR
Gordailu instituzionala: lockSarbide irekia Editor
Datuen iturria: Scopus