MIRAMONT, C.; JOURDES, M.; SELBERG, T.; VILSTRUP JUHL, H.; NØRGAARD, L.; TEISSEDRE, P.-L. Prediction of anthocyanin concentrations during red wine fermentation: development of Fourier transform infrared spectroscopy partial least squares models. OENO One, [S. l.], v. 53, n. 4, 2019. DOI: 10.20870/oeno-one.2019.53.4.2577. Disponível em: https://oeno-one.eu/article/view/de%20revel. Acesso em: 14 apr. 2021.