A new methodology for sensory quality assessment of garlic based on metabolomics and an artificial neural network
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This study has established a new method for the sensory quality determination of garlic and garlic products on the basis of metabolomics and an artificial neural network.
2020 ◽
Vol 966
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pp. 012101
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2021 ◽
Vol 1024
(1)
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pp. 012080
2009 ◽
Vol 36
(3)
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pp. 4346-4356
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2021 ◽
Vol 102
(2)
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pp. 351-361
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2014 ◽
Vol 04
(02)
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pp. 78-88
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Keyword(s):
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