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Evaluation of ultraviolet, visible, and near infrared spectroscopy for the analysis of wine compoundsMARTELO-VIDAL, María J. ; VÁZQUEZ, ManuelCzech Journal of Food Sciences, 2014-01, Vol.32 (1), p.37-47 [Periódico revisado por pares]Prague: Czech Academy of Agricultural Sciences (CAAS)Texto completo disponível |