Characterization of Mexican coffee according to mineral...

Journal of Food Composition and Analysis 2014 / 05 Vol. 34; Iss. 1

Characterization of Mexican coffee according to mineral contents by means of multilayer perceptrons artificial neural networks

Muñiz-Valencia, Roberto, Jurado, José M., Ceballos-Magaña, Silvia G., Alcázar, Ángela, Hernández-Díaz, Julio
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Volume:
34
Language:
english
Journal:
Journal of Food Composition and Analysis
DOI:
10.1016/j.jfca.2014.02.003
Date:
May, 2014
File:
PDF, 656 KB
english, 2014
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