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Cited article:

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Application of near‐infrared spectroscopy for the estimation of volatile compounds in Tempranillo Blanco grape berries during ripening

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Journal of the Science of Food and Agriculture 103 (13) 6317 (2023)
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Monitorization of Varietal Aroma Composition Dynamics during Ripening in Intact Vitis vinifera L. Tempranillo Blanco Berries by Hyperspectral Imaging

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Journal of Agricultural and Food Chemistry 71 (5) 2616 (2023)
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Oenological potential and health benefits of Chinese non-Vitis vinifera species: An opportunity to the revalorization and to breed new varieties

Gastón Gutiérrez-Gamboa, Shu-Yan Liu, XiangYu Sun and Yulin Fang
Food Research International 137 109443 (2020)
https://doi.org/10.1016/j.foodres.2020.109443