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partial least squares regression to predict sensory attributes of artisanal and industrial Manchego
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Cabezudo M.D., Polo, M.C., Herr ́aiz, M., Reglero, G., Gonz ́alez-Raurich, M., C ́aceres, I., &
Mart ́ın-Alvarez, P.J. (1986). Using discriminant analysis to characterize Spanish variety white ́
wines. In: The Shelf Life of Foods and Beverages, pp. 186–204. Ed. by G. Charalambous.
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de Santiago de Compostela. Santiago de Compostela.
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juice characterisation and detection of mixtures.J. Sci. Food Agric., 60, 47–53.
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manchego cheeses.J. Sens. Stud., 22, 462–476.
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Phenolic compounds in red wine subjected to industrial malolactic fermentation and ageing on
lees.Anal. Chim. Acta, 563, 116–125.
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the presence of skins during alcoholic fermentation on the composition of wine volatiles.Vitis,
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the statistical multivariate analysis to the differentiation of whiskies of different brands.Food
Chem., 31, 73–81.
Herranz, A., Serna, P., Barro, C., & Mart ́ın-Alvarez, P.J. (1990). Multivariate statistical methods ́
applied to the differentiation of rum brands.J. Sci. Food Agric., 51, 555–560.
Hidalgo, P., Pueyo, E., Pozo-Bay ́on, M.A., Mart ́ınez-Rodr ́ıguez, A.J., Mart ́ın-Alvarez, P.J., & Polo, ́
M.C. (2004). Sensory and analytical study of ros ́e sparkling wines manufactured by second
fermentation in the bottle.J Agric. Food Chem., 52, 6640–6645.
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Krzanowski, W.J. (1988). Principles of multivariate analysis. A User’s Perspective. Oxford Uni-
versity Press Inc., New York.
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content of red Spanish wines: Comparison of a direct ELISA and an HPLC method for the
determination of histamine in wines.Food Res. Int., 38, 387–394.
Marcobal, A., Mart ́ın-Alvarez, P.J., Moreno-Arribas M.V., & Mu ̃ ́ noz, R. (2006a). A multifactorial
design for studying factors influencing growth and tyramine production of the lactic acid bacte-
riaLactobacillus brevisCECT 4669 andEnterococcus faeciumBIFI-58.Res. Microbiol., 157,
417–424.
Marcobal, A., Mart ́ın-Alvarez, P.J., Polo, M.C., Mu ̃ ́ noz, R., & Moreno-Arribas, M.V. (2006b). For-
mation of biogenic amines throughout the industrial manufacture of red wine.J. Food Protect.,
69 , 397–404.
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Madrid.