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.
Revue:
Journal of the Science of Food and Agriculture

ISSN: 1097-0010,  0022-5142

Année de publication: 2023

Volumen: 103

Número: 13

Pages: 6317-6329

Type: Article

DOI: 10.1002/JSFA.12706 GOOGLE SCHOLAR lock_openAccès ouvert editor
Dépôt institutionnel: lock_openAccès ouvert Editor
La source de données: Scopus