Application of near-infrared spectroscopy for the estimation of volatile compounds in Tempranillo Blanco grape berries during ripening

  1. Marín-San Román, S.
  2. Fernández-Novales, J.
  3. Cebrián-Tarancón, C.
  4. Sánchez-Gómez, R.
  5. Diago, M.P.
  6. Garde-Cerdán, T.
Zeitschrift:
Journal of the Science of Food and Agriculture

ISSN: 1097-0010,  0022-5142

Datum der Publikation: 2023

Ausgabe: 103

Nummer: 13

Seiten: 6317-6329

Art: Artikel

DOI: 10.1002/JSFA.12706 GOOGLE SCHOLAR lock_openOpen Access editor
Institutionelles Repository: lock_openOpen Access Editor
Datenquelle: Scopus