Artificial Intelligence Applied to Flavonoid Data in Food Matrices

Increasing interest in constituents and dietary supplements has created the need for more efficient use of this information in nutrition-related fields. The present work aims to obtain optimal models to predict the total antioxidant properties of food matrices, using available information on the amo...

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Detalles Bibliográficos
Autores principales: Guardado Yordi, Estela, Koelig, Raúl, Matos, Maria J., Pérez Martínez, Amaury, Caballero, Yailé, Santana, Lourdes, Pérez Quintana, Manuel, Molina, Enrique, Uriarte, Eugenio
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6915672/
https://www.ncbi.nlm.nih.gov/pubmed/31739559
http://dx.doi.org/10.3390/foods8110573

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6915672/
https://www.ncbi.nlm.nih.gov/pubmed/31739559
http://dx.doi.org/10.3390/foods8110573

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