Characterisation of tequila according to their major volatile composition using multilayer perceptron neural networks

  1. Ceballos-Magaña, S.G.
  2. De Pablos, F.
  3. Jurado, J.M.
  4. Martín, M.J.
  5. Alcázar, Á.
  6. Muñiz-Valencia, R.
  7. Gonzalo-Lumbreras, R.
  8. Izquierdo-Hornillos, R.
Journal:
Food Chemistry

ISSN: 0308-8146 1873-7072

Year of publication: 2013

Volume: 136

Issue: 3-4

Pages: 1309-1315

Type: Article

DOI: 10.1016/J.FOODCHEM.2012.09.048 GOOGLE SCHOLAR