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Tags: Uvas-Tannat

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Inclusion of 1-naphthylacetic acid and 2-(1-naphthyl)acetamide into three typical multiresidue methods for LC/MS/MS analysis of tomatoes and zucchini

Characterization of Glycosylated aroma compounds in Tannat grapes and feasibility of the near infrared spectroscopy application for their prediction

Tags: Compuestos aromaticos glicosilados, Espectroscopia de infrarojo, Uvas, Uvas-Tannat

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