Computational intelligence applied to discriminate bee pollen quality and botanical origin
- Authors:
- Publication Date:
- Sponsoring Org.:
- USDOE Office of Energy Efficiency and Renewable Energy (EERE), Transportation Office. Fuel Cell Technologies Office; USDOE Office of Nuclear Energy (NE), Nuclear Fuel Cycle and Supply Chain
- OSTI Identifier:
- 1564559
- Grant/Contract Number:
- UID/AGR/UI0239/2013
- Resource Type:
- Publisher's Accepted Manuscript
- Journal Name:
- Food Chemistry
- Additional Journal Information:
- Journal Name: Food Chemistry Journal Volume: 267 Journal Issue: C; Journal ID: ISSN 0308-8146
- Publisher:
- Elsevier
- Country of Publication:
- United Kingdom
- Language:
- English
Citation Formats
Gonçalves, Paulo J. S., Estevinho, Letícia M., Pereira, Ana Paula, Sousa, João M. C., and Anjos, Ofélia. Computational intelligence applied to discriminate bee pollen quality and botanical origin. United Kingdom: N. p., 2018.
Web. doi:10.1016/j.foodchem.2017.06.014.
Gonçalves, Paulo J. S., Estevinho, Letícia M., Pereira, Ana Paula, Sousa, João M. C., & Anjos, Ofélia. Computational intelligence applied to discriminate bee pollen quality and botanical origin. United Kingdom. https://doi.org/10.1016/j.foodchem.2017.06.014
Gonçalves, Paulo J. S., Estevinho, Letícia M., Pereira, Ana Paula, Sousa, João M. C., and Anjos, Ofélia. Thu .
"Computational intelligence applied to discriminate bee pollen quality and botanical origin". United Kingdom. https://doi.org/10.1016/j.foodchem.2017.06.014.
@article{osti_1564559,
title = {Computational intelligence applied to discriminate bee pollen quality and botanical origin},
author = {Gonçalves, Paulo J. S. and Estevinho, Letícia M. and Pereira, Ana Paula and Sousa, João M. C. and Anjos, Ofélia},
abstractNote = {},
doi = {10.1016/j.foodchem.2017.06.014},
journal = {Food Chemistry},
number = C,
volume = 267,
place = {United Kingdom},
year = {2018},
month = {11}
}
Free Publicly Available Full Text
Publisher's Version of Record
https://doi.org/10.1016/j.foodchem.2017.06.014
https://doi.org/10.1016/j.foodchem.2017.06.014
Other availability
Cited by: 6 works
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