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A colorimetric sensor array-based classification of coffees

delete2018-12-01
delete25
PRE
AI
S
Su‐Yeon Kim
B
Bo-Sik Kang *
DOI:10.1016/j.snb.2018.08.058delete
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摘要

摘要

En
Keyword:
Colorimetric artificial nose
Coffee roasting
Roast degree
Principal component analysis (PCA)
Hierarchical cluster analysis (HCA)
Linear discriminant analysis (LDA)
AI总结

AI总结

对已上传原文的论文进行重点信息的提取,主要内容包括:简要概述、研究摘要、背景介绍、关键亮点、图文解析、展望与总结。

期刊

Sensors and Actuators B-Chemical 封面图
Sensors and Actuators B-Chemical
IF:
7.7
论文数:
3.4W
被引数:
12.6W

机构

World Institute of Kimchi 封面图
World Institute of Kimchi
学者数:
408
论文数: 364
被引数: 378
引用论文

引用论文

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Evolution of sensory aroma attributes from coffee beans to brewed coffee
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Coffee roasting and aroma formation: Application of different time-temperature conditions
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errBaggenstoss, Juerg; Poisson, Luigi; Kaegi, Ruth; Perren, Rainer; Escher, Felix
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