A methodology based on ft-ir data combined with random forest model to generate spectralprints for the characterization of high-quality vinegars

  1. Calle, J.L.P.
  2. Ferreiro-González, M.
  3. Ruiz-Rodríguez, A.
  4. Barbero, G.F.
  5. Álvarez, J.Á.
  6. Palma, M.
  7. Ayuso, J.
Journal:
Foods

ISSN: 2304-8158

Year of publication: 2021

Volume: 10

Issue: 6

Type: Article

DOI: 10.3390/FOODS10061411 GOOGLE SCHOLAR lock_openOpen access editor
Data source: Scopus