Application of sequential and orthogonalised-partial least squares (SO-PLS) regression to predict sensory properties of Cabernet Sauvignon wines from grape chemical composition
dc.contributor.author | Niimi, Jun | |
dc.contributor.author | Tomic, Oliver | |
dc.contributor.author | Næs, Tormod | |
dc.contributor.author | Jeffery, David | |
dc.contributor.author | Bastian, Susan E.P. | |
dc.contributor.author | Boss, Paul K. | |
dc.date.accessioned | 2018-05-08T06:34:19Z | |
dc.date.available | 2018-05-08T06:34:19Z | |
dc.date.created | 2018-05-03T13:57:30Z | |
dc.date.issued | 2018 | |
dc.identifier.citation | Food Chemistry. 2018, 256 195-202. | nb_NO |
dc.identifier.issn | 0308-8146 | |
dc.identifier.uri | http://hdl.handle.net/11250/2497421 | |
dc.language.iso | eng | nb_NO |
dc.title | Application of sequential and orthogonalised-partial least squares (SO-PLS) regression to predict sensory properties of Cabernet Sauvignon wines from grape chemical composition | nb_NO |
dc.type | Journal article | nb_NO |
dc.type | Peer reviewed | nb_NO |
dc.description.version | submittedVersion | |
dc.source.pagenumber | 195-202 | nb_NO |
dc.source.volume | 256 | nb_NO |
dc.source.journal | Food Chemistry | nb_NO |
dc.identifier.doi | 10.1016/j.foodchem.2018.02.120 | |
dc.identifier.cristin | 1583204 | |
dc.relation.project | Nofima AS: 201702 | nb_NO |
dc.relation.project | Norges forskningsråd: 262308 | nb_NO |
cristin.unitcode | 7543,3,2,0 | |
cristin.unitname | Råvare og prosess | |
cristin.ispublished | true | |
cristin.fulltext | preprint | |
cristin.qualitycode | 1 |
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