Selection of Aroma Components to Predict Sensory Quality of Kenyan Black Teas Using a Genetic Algorithm for Multiple Linear Regression Models.
- 1 January 1996
- journal article
- Published by Japanese Society for Food Science and Technology in Food Science and Technology International, Tokyo
- Vol. 2 (2) , 124-126
- https://doi.org/10.3136/fsti9596t9798.2.124
Abstract
No abstract availableKeywords
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