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|Title:||Characterisation of Vinegar by Pyrolysis-Mass Sepctrometry.|
|Authors:||RADOVIC B.; LIPP Markus; ANKLAM Elke|
|Citation:||Food Control no. 6 p. 349-355|
|Type:||Articles in periodicals and books|
|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 neutral networks the samples were divided into training set of 108 samples and a validation set of 52 samples. The prediction of the validation set with a trained network revealed a good discrimination of all kind of vinegars except the "synthetic" ones.|
|JRC Institute:||Joint Research Centre Historical Collection|
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