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A colorimetric sensor array-based classification of coffees
DOI:10.1016/j.snb.2018.08.058.png)
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
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期刊
IF:
7.7
论文数:
3.4W
被引数:
12.6W
机构
引用论文
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Comparison of nine common coffee extraction methods: instrumental and sensory analysis九种常见咖啡提取方法的比较: 仪器和感官分析
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Extraction of espresso coffee by using gradient of temperature. Effect on physicochemical and sensorial characteristics of espresso使用温度梯度提取浓缩咖啡。对浓缩咖啡理化和感官特性的影响
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