A feature selection strategy of E-nose data based on PCA coupled with Wilks Λ-statistic for discrimination of vinegar samples
Author:
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Safety, Risk, Reliability and Quality,General Chemical Engineering,Food Science
Link
http://link.springer.com/content/pdf/10.1007/s11694-019-00161-0.pdf
Reference34 articles.
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3. X.B. Zou, J.Y. Shi, L.M. Hao, J.W. Zhao, Z.B. Sun, X.Y. Huang, Distinguishing four traditional vinegars by sensory analysis and colorimetric sensors. J. Texture Stud. 43, 413–419 (2012)
4. P. Li, S. Li, L. Cheng, L. Luo, Analyzing the relation between the microbial diversity of DaQu and the turbidity spoilage of traditional Chinese vinegar. Appl. Microbiol. Biot. 98, 6073–6084 (2014)
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