Rheological analysis for detection of extra virgin olive oil adulteration with vegetable oils: predicting oil type by artificial neural network
作者: T. Dursun CaparH. KavuncuogluH. YalcinG. Toga
作者单位: 1Food Engineering Department, Engineering Faculty, Erciyes University, 38039 Kayseri, Turkey.
刊名: Quality Assurance and Safety of Crops & Foods, 2019, Vol.11 (8), pp.687-699
来源数据库: Wageningen Academic Publishers Journal
DOI: 10.3920/QAS2018.1404
关键词: Extra virgin olive oilVegetable oilsAdulterationRheologyArtificial neural network
全文获取路径: Wageningen Academic Publishers  (合作)
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关键词翻译
关键词翻译
  • virgin 空白的
  • olive 油橄榄
  • adulteration 掺杂
  • vegetable 蔬菜
  • artificial 人为的
  • neural 神经系统的
  • network 网络
  • extra 额外的
  • analysis 分析
  • predicting 预测