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Prediction of flavor and retention index for compounds in beer depending on molecular structure using a machine learning method
In order to make a preliminary prediction of flavor and retention index (RI) for compounds in beer, this work applied the machine learning method to modeling depending on molecular structure. Towards this goal, the flavor compounds in beer from existing literature were collected. The database was cl...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
The Royal Society of Chemistry
2021
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9044825/ https://www.ncbi.nlm.nih.gov/pubmed/35494377 http://dx.doi.org/10.1039/d1ra06551c |