http://rdf.ncbi.nlm.nih.gov/pubchem/reference/35697665

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contentType Journal Article
endingPage 6329
issn 0022-5142
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issueIdentifier 13
pageRange 6317-6329
publicationName Journal of the Science of Food and Agriculture
startingPage 6317
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bibliographicCitation Marín-San Román S, Fernández-Novales J, Cebrián-Tarancón C, Sánchez-Gómez R, Diago MP, Garde-Cerdán T. Application of near-infrared spectroscopy for the estimation of volatile compounds in Tempranillo Blanco grape berries during ripening. J Sci Food Agric. 2023 Oct;103(13):6317–29. doi: 10.1002/jsfa.12706. PMID: 37195204.
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date 202306
identifier https://doi.org/10.1002/jsfa.12706
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language English
source https://pubmed.ncbi.nlm.nih.gov/
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title Application of near‐infrared spectroscopy for the estimation of volatile compounds in Tempranillo Blanco grape berries during ripening
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