Prediction of sensory attributes in winemaking grapes by on-line near-infrared spectroscopy based on selected volatile aroma compounds
- DOI
- 10.1007/s00216-023-04549-2
- Published
- 2023-01-27
- Container
- Analytical and Bioanalytical Chemistry
- Publisher
- Springer Science and Business Media LLC
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1007/s00216-023-04549-2,
title = {Prediction of sensory attributes in winemaking grapes by on-line near-infrared spectroscopy based on selected volatile aroma compounds},
author = {Jana Gehlken and Martin Pour Nikfardjam and Christian Zörb},
year = {2023},
journal = {Analytical and Bioanalytical Chemistry},
doi = {10.1007/s00216-023-04549-2},
url = {https://doi.org/10.1007/s00216-023-04549-2}
}RIS
TY - JOUR TI - Prediction of sensory attributes in winemaking grapes by on-line near-infrared spectroscopy based on selected volatile aroma compounds AU - Jana Gehlken AU - Martin Pour Nikfardjam AU - Christian Zörb PY - 2023 JO - Analytical and Bioanalytical Chemistry DO - 10.1007/s00216-023-04549-2 UR - https://doi.org/10.1007/s00216-023-04549-2 ER -
APA
Gehlken, J., Nikfardjam, M. P., & Zörb, C. (2023). Prediction of sensory attributes in winemaking grapes by on-line near-infrared spectroscopy based on selected volatile aroma compounds. Analytical and Bioanalytical Chemistry. https://doi.org/10.1007/s00216-023-04549-2
Source records
- crossref · retrieved 2026-09-27T11:23:12.430Z