Determination of the influence of the variation of reducing and non-reducing sugars on coffee quality with use of artificial neural network

The present study aimed at evaluating the use of Artificial Neural Network to correlate the values resulting from chemical analyses of samples of coffee with the values of their sensory analyses. The coffee samples used were from the Coffea arabica L., cultivars Acaiá do Cerrado, Topázio, Acaiá 474-...

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Veröffentlicht in:	Engenharia Agrícola 2012-04, Vol.32 (2), p.354-360
Hauptverfasser:	Messias, José A. T., Melo, Evandro de C., Lacerda Filho, Adílio F. de, Braga, José L., Cecon, Paulo R.
Format:	Artikel
Sprache:	eng
Schlagworte:	AGRICULTURAL ENGINEERING
Online-Zugang:	Volltext
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