Article Versions Notes

Curto B, Moreno V, García-Esteban JA, Blanco FJ, González I, Vivar A, Revilla I. Accurate Prediction of Sensory Attributes of Cheese Using Near-Infrared Spectroscopy Based on Artificial Neural Network. Sensors. 2020; 20(12):3566. https://doi.org/10.3390/s20123566

Curto, Belén, Vidal Moreno, Juan Alberto García-Esteban, Francisco Javier Blanco, Inmaculada González, Ana Vivar, and Isabel Revilla. 2020. "Accurate Prediction of Sensory Attributes of Cheese Using Near-Infrared Spectroscopy Based on Artificial Neural Network" Sensors 20, no. 12: 3566. https://doi.org/10.3390/s20123566

Curto, B., Moreno, V., García-Esteban, J. A., Blanco, F. J., González, I., Vivar, A., & Revilla, I. (2020). Accurate Prediction of Sensory Attributes of Cheese Using Near-Infrared Spectroscopy Based on Artificial Neural Network. Sensors, 20(12), 3566. https://doi.org/10.3390/s20123566