Agatonovic-Kustrin, S., Morton, D. W., & Yusof, A. P. M.
(2013). The use of Fourier transform infrared (FTIR) spectroscopy and
artificial neural networks (ANNs) to assess wine quality. Modern
Chemistry & Applications.
38. Why did the author quantify those
fatty
acids? He/She didn’t discuss them in your paper.