Evaluation of principal component analysis as a tool to design calibration sets for glycerol quantification in wine with Fourier transform infrared spectroscopy.

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dc.contributor.authorNieuwoudt, Heleneen_ZA
dc.contributor.authorPrior, B. A.en_ZA
dc.contributor.authorPretorius, I. S.en_ZA
dc.contributor.authorManley, M.en_ZA
dc.contributor.authorBauer, Florianen_ZA
dc.date.accessioned2012-08-10T15:25:56Z
dc.date.available2012-08-10T15:25:56Z
dc.date.issued2007
dc.descriptionPlease help us populate SUNScholar with the post print version of this article. It can be e-mailed to: scholar@sun.ac.za
dc.descriptionAgriwetenskappe
dc.descriptionInstituut Vir Wynbiotegnologie
dc.identifier.urihttp://hdl.handle.net/10019.1/39132
dc.titleEvaluation of principal component analysis as a tool to design calibration sets for glycerol quantification in wine with Fourier transform infrared spectroscopy.
dc.typeProceedings International
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