An Artificial Intelligence-Based Method to Identify the Stage of Maturation in Olive Oil Mills
Author:
Publisher
Springer Nature Switzerland
Link
https://link.springer.com/content/pdf/10.1007/978-3-031-53036-4_5
Reference37 articles.
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2. Aguilera, M., et al.: Characterisation of virgin olive oil of italian olive cultivars: ‘frantoio’ and ‘leccino’, grown in andalusia. Food Chem. 89, 387–391 (2005). https://doi.org/10.1016/j.foodchem.2004.02.046
3. Aguilera Puerto, D., Cáceres Moreno, Ó., Martínez Gila, D.M., Gómez Ortega, J., Gámez García, J.: Online system for the identification and classification of olive fruits for the olive oil production process. J. Food Measur. Character. 13(1), 716–727 (2019). https://doi.org/10.1007/s11694-018-9984-0
4. Aparicio, R., Ferreiro, L., Alonso, V.: Effect of clima on the chemical, composition of virgin olive oil. Anal. Chim. Acta 292(3), 235–241 (1994). https://doi.org/10.1016/0003-2670(94)00065-4
5. Avila, F., Mora, M., Oyarce, M., Zuñiga, A., Fredes, C.: A method to construct fruit maturity color scales based on support machines for regression: application to olives and grape seeds. J. Food Eng. 162, 9–17 (2015). https://doi.org/10.1016/j.jfoodeng.2015.03.035
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