A new methodology for sensory quality assessment of garlic based on metabolomics and an artificial neural network-Reference-Cited by-同舟云学术

A new methodology for sensory quality assessment of garlic based on metabolomics and an artificial neural network

Published:2019 Issue:31 Volume:9 Page:17754-17765
ISSN:2046-2069
Container-title:RSC Advances
language:en
Short-container-title:RSC Adv.

Author:

Liu Jian¹²³⁴⁵,Liu Lixia¹²³⁴,Guo Wei¹²³⁴,Fu Minglang¹²³⁴,Yang Minli¹²³⁴,Huang Shengxiong⁵⁶⁷⁴,Zhang Feng¹²³⁴^ORCID,Liu Yongsheng⁵⁶⁷⁴

Affiliation:

1. Institute of Food Safety

2. Chinese Academy of Inspection & Quarantine

3. Beijing 100176

4. China

5. School of Food Science and Engineering

6. Hefei University of Technology

7. Hefei 230009

Abstract

This study has established a new method for the sensory quality determination of garlic and garlic products on the basis of metabolomics and an artificial neural network.

Funder

National Key Research and Development Program of China

Publisher

Royal Society of Chemistry (RSC)

Subject

General Chemical Engineering,General Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2019/RA/C9RA01978B

Reference52 articles.

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