A new methodology for sensory quality assessment of garlic based on metabolomics and an artificial neural network

This study has established a new method for the sensory quality determination of garlic and garlic products on the basis of metabolomics and an artificial neural network. A total of 89 quality indicators were obtained, mainly through the metabolomics analysis using gas chromatography/mass spectromet...

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Detalles Bibliográficos
Autores principales: Liu, Jian, Liu, Lixia, Guo, Wei, Fu, Minglang, Yang, Minli, Huang, Shengxiong, Zhang, Feng, Liu, Yongsheng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Royal Society of Chemistry 2019
Materias:
Chemistry
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9064673/
https://www.ncbi.nlm.nih.gov/pubmed/35520572
http://dx.doi.org/10.1039/c9ra01978b

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9064673/
https://www.ncbi.nlm.nih.gov/pubmed/35520572
http://dx.doi.org/10.1039/c9ra01978b

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