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Prediction of flavor and retention index for compounds in beer depending on molecular structure using a machine learning method.
Wang, Yu-Tang; Yang, Zhao-Xia; Piao, Zan-Hao; Xu, Xiao-Juan; Yu, Jun-Hong; Zhang, Ying-Hua.
Afiliação
  • Wang YT; Department of Food Science, Northeast Agricultural University Harbin 150030 PR China.
  • Yang ZX; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University China yinghuazhang@neau.edu.cn.
  • Piao ZH; State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co., Ltd Qingdao 266061 Shandong China yujh@tsingtao.com.cn.
  • Xu XJ; Department of Food Science, Northeast Agricultural University Harbin 150030 PR China.
  • Yu JH; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University China yinghuazhang@neau.edu.cn.
  • Zhang YH; Department of Food Science, Northeast Agricultural University Harbin 150030 PR China.
RSC Adv ; 11(58): 36942-36950, 2021 Nov 10.
Article em En | MEDLINE | ID: mdl-35494377
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Tipo de estudo: Prognostic_studies / Risk_factors_studies Idioma: En Ano de publicação: 2021 Tipo de documento: Article
Texto completo
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Tipo de estudo: Prognostic_studies / Risk_factors_studies Idioma: En Ano de publicação: 2021 Tipo de documento: Article