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Monitoring of fatty acid composition in virgin olive oil by Fourier transformed infrared spectroscopy coupled with partial least squaresRubén M. Maggio, Darío Compagnone, Teodoro S. Kaufman et al.|Food Chemistry|2008Cited by 174
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Monitoring Alcoholic Fermentation of Red Wine by Electrochemical BiosensorsMarco Esti, Giuseppe Palleschi, G Mariottì et al.|American Journal of Enology and Viticulture|2003Cited by 27
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