Prediction of wine sensory properties using mid-infrared spectra of Cabernet Sauvignon and Chardonnay grape berries and wines
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Title
Prediction of wine sensory properties using mid-infrared spectra of Cabernet Sauvignon and Chardonnay grape berries and wines
Authors
Keywords
Mid infrared, Partial least squares, Modelling, Preprocessing, Wine sensory, Prediction
Journal
FOOD CHEMISTRY
Volume 344, Issue -, Pages 128634
Publisher
Elsevier BV
Online
2020-11-25
DOI
10.1016/j.foodchem.2020.128634
References
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