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dc.contributor.authorNiimi, Jun
dc.contributor.authorTomic, Oliver
dc.contributor.authorNæs, Tormod
dc.contributor.authorJeffery, David
dc.contributor.authorBastian, Susan E.P.
dc.contributor.authorBoss, Paul K.
dc.date.accessioned2018-05-08T06:34:19Z
dc.date.available2018-05-08T06:34:19Z
dc.date.created2018-05-03T13:57:30Z
dc.date.issued2018
dc.identifier.citationFood Chemistry. 2018, 256 195-202.nb_NO
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/11250/2497421
dc.language.isoengnb_NO
dc.titleApplication of sequential and orthogonalised-partial least squares (SO-PLS) regression to predict sensory properties of Cabernet Sauvignon wines from grape chemical compositionnb_NO
dc.typeJournal articlenb_NO
dc.typePeer reviewednb_NO
dc.description.versionsubmittedVersion
dc.source.pagenumber195-202nb_NO
dc.source.volume256nb_NO
dc.source.journalFood Chemistrynb_NO
dc.identifier.doi10.1016/j.foodchem.2018.02.120
dc.identifier.cristin1583204
dc.relation.projectNofima AS: 201702nb_NO
dc.relation.projectNorges forskningsråd: 262308nb_NO
cristin.unitcode7543,3,2,0
cristin.unitnameRåvare og prosess
cristin.ispublishedtrue
cristin.fulltextpreprint
cristin.qualitycode1


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