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    Prediction of anthocyanin concentrations during red wine fermentation: development of Fourier transform infrared spectroscopy partial least squares models

    Prediction of anthocyanin concentrations during red wine fermentation: development of Fourier transform infrared spectroscopy partial least squares models by Clément Miramont, Michael Jourdes, Torben Selberg, Henrik Vilstrup Juhl, Lars Nørgaard, Pierre-Louis Teissedre

    Published 2019-11-01
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