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3.Cultivar classification of Apulian olive oils: Use of artificial neural networks for comparing NMR, NIR and merceological data
作者:Giulio Binettia ; 1 ; giulio.binetti@poliba.it" class="auth_mail" title="E-mail the corresponding author ; Laura Del Cocob ; 1 ; laura.delcoco@unisalento.it" class="auth_mail" title="E-mail the corresponding author ; Rosa Ragonec ; 1 ; rosaragone@yahoo.it" class="auth_mail" title="E-mail the corresponding author ; Samanta Zelascod ; samanta.zelasco@crea.gov.it" class="auth_mail" title="E-mail the corresponding author ; Enzo Perrid ; enzo.perri@crea.gov.it" class="auth_mail" title="E-mail the corresponding author ; Cinzia Montemurroe ; cinzia.montemurro@uniba.it" class="auth_mail" title="E-mail the corresponding author ; Raffaele Valentinif ; agrivalent@libero.it" class="auth_mail" title="E-mail the corresponding author ; David Nasoa ; david.naso@poliba.it" class="auth_mail" title="E-mail the corresponding author ; Francesco Paolo Fanizzib ; fp.fanizzi@unisalento.it" class="auth_mail" title="E-mail the corresponding author ; Francesco Paolo Schenac ; paolo.schena@uniba.it" class="auth_mail" title="E-mail the corresponding author
刊名:Food Chemistry
出版年:2017
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