Article Versions Notes

Calle JLP, Ferreiro-González M, Ruiz-Rodríguez A, Barbero GF, Álvarez JÁ, Palma M, Ayuso J. A Methodology Based on FT-IR Data Combined with Random Forest Model to Generate Spectralprints for the Characterization of High-Quality Vinegars. Foods. 2021; 10(6):1411. https://doi.org/10.3390/foods10061411

Calle, José Luis P., Marta Ferreiro-González, Ana Ruiz-Rodríguez, Gerardo F. Barbero, José Á. Álvarez, Miguel Palma, and Jesús Ayuso. 2021. "A Methodology Based on FT-IR Data Combined with Random Forest Model to Generate Spectralprints for the Characterization of High-Quality Vinegars" Foods 10, no. 6: 1411. https://doi.org/10.3390/foods10061411

Calle, J. L. P., Ferreiro-González, M., Ruiz-Rodríguez, A., Barbero, G. F., Álvarez, J. Á., Palma, M., & Ayuso, J. (2021). A Methodology Based on FT-IR Data Combined with Random Forest Model to Generate Spectralprints for the Characterization of High-Quality Vinegars. Foods, 10(6), 1411. https://doi.org/10.3390/foods10061411