Modelling wine astringency from its chemical composition using machine learning algorithms

  1. Sáenz-Navajas, M.P.
  2. Ferrero-Del-Teso, S.
  3. Romero, M.
  4. Pascual, D.
  5. Diaz, D.
  6. Ferreira, V.
  7. Fernández-Zurbano, P.
Zeitschrift:
Oeno One

ISSN: 2494-1271

Datum der Publikation: 2019

Ausgabe: 53

Nummer: 3

Seiten: 499-509

Art: Artikel

DOI: 10.20870/OENO-ONE.2019.53.3.2380 GOOGLE SCHOLAR lock_openOpen Access editor
Institutionelles Repository: lock_openOpen Access Editor