Application of near-infrared spectroscopy/artificial neural network to quantify glycosylated norisoprenoids in Tannat grapes
Eduardo Boido, Laura Fariña, Francisco Carrau, Daniel Cozzolino, Eduardo Dellacassa
Topics & Concepts
ChemistryAromaAroma of wineWineNear-infrared spectroscopyChromatographyFood scienceBiologyNeuroscienceFermentation and Sensory AnalysisPhytochemicals and Antioxidant ActivitiesHorticultural and Viticultural Research