Publication not explained
This publication has not yet been explained in plain language by the author(s). However, you can still read the publication.
If you are one of the authors, claim this publication so you can create a plain language summary to help more people find, understand and use it.
Featured Image
Read the Original
This page is a summary of: Determination of technological maturity of grapes and total phenolic compounds of grape skins in red and white cultivars during ripening by near infrared hyperspectral image: A preliminary approach, Food Chemistry, June 2014, Elsevier,
DOI: 10.1016/j.foodchem.2013.12.030.
You can read the full text:
Contributors
The following have contributed to this page
