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Classification of Chinese vinegar varieties using electronic nose and fuzzy Foley–Sammon transformation
Due to the difference of raw materials and brewing technology, the quality and flavours of vinegar are different. Different kinds of vinegar have different functions and effects. Therefore, it is important to classify the vinegar varieties correctly. This work presented a new fuzzy feature extractio...
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| Publicado no: | J Food Sci Technol |
|---|---|
| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2019
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7054498/ https://ncbi.nlm.nih.gov/pubmed/32180627 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-04165-y |
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