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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...
| Autores principales: | , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
The Royal Society of Chemistry
2019
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| Materias: | |
| 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 |