Quantitatively Recognizing Stimuli Intensity of Primary Taste Based on Surface Electromyography

A novel approach to quantitatively recognize the intensity of primary taste stimuli was explored based on surface electromyography (sEMG). We captured sEMG samples under stimuli of primary taste with different intensities and quantitatively recognized preprocessed samples with Support Vector Machine...

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Detalles Bibliográficos
Autores principales: Wang, Hengyang, Lu, Dongcheng, Liu, Li, Gao, Han, Wu, Rumeng, Zhou, Yueling, Ai, Qing, Wang, You, Li, Guang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8588107/
https://www.ncbi.nlm.nih.gov/pubmed/34770272
http://dx.doi.org/10.3390/s21216965

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8588107/
https://www.ncbi.nlm.nih.gov/pubmed/34770272
http://dx.doi.org/10.3390/s21216965

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