Publication | Closed Access
Prediction of phenolic compounds in red wine fermentations by visible and near infrared spectroscopy
325
Citations
18
References
2003
Year
Food ChemistryPhenolic CompoundsFood FermentationNatural SciencesSpectroscopyWine PerceptionInfrared SpectroscopyFood AnalysisAnalytical ChemistryRed Wine FermentationsNear-infrared SpectroscopyChemistrySpectroscopic MethodHealth Sciences
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