Characterisation of vinegar by pyrolysis - mass spectrometry
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.
Bibliographic Reference: Article: Food Control (1998)
Record Number: 199810749 / Last updated on: 1998-06-22
Original language: en
Available languages: en