Prediction of quality and origin of black tea and pine resin samples from chromatographic and sensory information: evaluation of neural networks
- 31 December 1994
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 50 (2) , 157-165
- https://doi.org/10.1016/0308-8146(94)90114-7
Abstract
No abstract availableKeywords
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