A critical review on the use of artificial neural networks in olive oil production, characterization and authentication

  • I. Gonzalez-Fernandez, M.A. Iglesias-Otero, M. Esteki, O.A. Moldes, J.C. Mejuto, J. Simal-Gandara
  • Critical Reviews in Food Science and Nutrition, January 2018, Taylor & Francis
  • DOI: 10.1080/10408398.2018.1433628

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http://dx.doi.org/10.1080/10408398.2018.1433628

The following have contributed to this page: Jesus Simal-Gandara and Juan C Mejuto