Quantitative Structure−Activity Relationship Modeling of Alcohol, Ester, Aldehyde, and Ketone Flavor Thresholds in Beer from Molecular Features
Author:
Affiliation:
1. Department of Food Science and Technology, Cornell University, Geneva, New York 14456-0462
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf035149j
Reference23 articles.
1. Allured's Flavor and Fragrance Materials1996; Allured Publishing: Carol Stream, IL, 1996.
2. Prediction of the Aroma Quality and the Threshold Values of Some Pyrazines Using Artificial Neural Networks
3. The Collinearity Problem in Linear Regression. The Partial Least Squares (PLS) Approach to Generalized Inverses
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