Evaluation of sensory parameters of grapes using near infrared spectroscopy
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference35 articles.
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3. Measurement of condensed tannins and dry matter in red grape homogenates using near infrared spectroscopy and partial least squares;Cozzolino;Journal of Agricultural and Food Chemistry,2008
4. On the scales associated with near-infrared reflectance difference spectra;Dhanoa;Applied Spectroscopy,1995
5. Shortwave-near infrared spectroscopy for determination of reducing sugar content during grape ripening, winemaking, and aging of white and red wines;Fernandez-Novales;Food Research International,2009
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