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Abstract

A number of vinegars (wine, malt, apple, balsamic and synthetic) were analysed by means of pyrolysis-mass spectrometry (Py-MS). For the data analysis with neural networks the samples were divided into training set of 108 samples and a validation set of 52 samples.

Additional information

Authors: LIPP M, JRC Ispra (IT);RADOVIC B, JRC Ispra (IT);ANKLAM E, JRC Ispra (IT)
Bibliographic Reference: Article: Food Control (1998)
Record Number: 199810749 / Last updated on: 1998-06-22
Category: PUBLICATION
Original language: en
Available languages: en