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[58] Nieuwoudt, H. H., Prior, B. A., Pretorius, I. S., Manley, M. et al., Principal component analysis applied to fourier trans- form infrared spectroscopy for the design of glycerol cali- bration models in wine and for the detection and classifica- tion of outlier samples. J. Agric. Food Chem. 2004, 52, 3726–3735. [59] Nieuwoudt, H. H., Pretorius, I. S., Bauer, F. F., Nel, D. G. et al., Rapid screening of the fermentation profiles of wine yeasts by Fourier transform infrared spectroscopy. J. Microbiol. Methods 2006, 67, 248–256.

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