Use of electronic nose, validated by GC-MS, to establish the optimum off-vine dehydration time of wine grapes

MARÍA DE LAS NIEVES LÓPEZ DE LERMA EXTREMERAJUAN JOSE MORENO VIGARARAFAEL PEINADO AMORES2026-01-292026-01-29201210.1016/j.foodchem.2011.07.0582-s2.0-80052261939https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/23364Analytical ChemistryFood ScienceAnalytical ChemistryFood ScienceUse of electronic nose, validated by GC-MS, to establish the optimum off-vine dehydration time of wine grapesresearch article