Qualitative Recognition of Primary Taste Sensation Based on Surface Electromyography

Based on surface electromyography (sEMG), a novel recognition method to distinguish six types of human primary taste sensations was developed, and the recognition accuracy was 74.46%. The sEMG signals were acquired under the stimuli of no taste substance, distilled vinegar, white granulated sugar, i...

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Detalles Bibliográficos
Autores principales: Wang, You, Wang, Hengyang, Li, Huiyan, Ullah, Asif, Zhang, Ming, Gao, Han, Hu, Ruifen, Li, Guang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8348720/
https://www.ncbi.nlm.nih.gov/pubmed/34372231
http://dx.doi.org/10.3390/s21154994

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8348720/
https://www.ncbi.nlm.nih.gov/pubmed/34372231
http://dx.doi.org/10.3390/s21154994

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