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      Application of sequential and orthogonalised-partial least squares (SO-PLS) regression to predict sensory properties of Cabernet Sauvignon wines from grape chemical composition

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      Food Chemistry
      Elsevier BV

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          Journal
          Food Chemistry
          Food Chemistry
          Elsevier BV
          03088146
          August 2018
          August 2018
          : 256
          : 195-202
          Article
          10.1016/j.foodchem.2018.02.120
          29606438
          6234c543-f572-42eb-9e0b-1a53a2eb112f
          © 2018

          https://www.elsevier.com/tdm/userlicense/1.0/

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