Discrimination analysis of wines made from four species of blueberry through their olfactory signatures using an E-nose

Author:

Stevan Sergio LuizORCID,Siqueira Hugo Valadares,Menegotto Bruno Adriano,Schroeder Lucas Caillot,Pessenti Isabela Leticia,Ayub Ricardo Antonio

Publisher

Elsevier BV

Subject

Food Science

Reference51 articles.

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4. Effect of selected yeast on physicochemical and oenological properties of blueberry wine fermented with citrate-degrading Pichia fermentans;Zhong;LWT-Food Science and Technology,2021

5. Boser, B. E., Guyon, I. M., & Vapnik, V. N. A training algorithm for optimal margin classifiers. In Proceedings of the 5th annual ACM workshop on computational learning theory (pp. 144-152)..

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