Characterisation of tequila according to their major volatile composition using multilayer perceptron neural networks
| Autor: | Ceballos-Magaña, Silvia G., de Pablos, Fernando, Jurado, José Marcos, Martín, María Jesús, Alcázar, Ángela, Muñiz-Valencia, Roberto, Gonzalo-Lumbreras, Raquel, Izquierdo-Hornillos, Roberto |
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| Zdroj: | In Food Chemistry 1-15 February 2013 136(3-4):1309-1315 |
| Databáze: | ScienceDirect |
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