Application of sequential and orthogonalised-partial least squares (SO-PLS) regression to predict sensory properties of Cabernet Sauvignon wines from grape chemical composition
Niimi, Jun, Tomic, Oliver, Næs, Tormod, Jeffery, David W., Bastian, Susan E.P., Boss, Paul K.Мова:
english
Журнал:
Food Chemistry
DOI:
10.1016/j.foodchem.2018.02.120
Date:
February, 2018
Файл:
PDF, 792 KB
english, 2018
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