Prediction of Maple Syrup Quality from Maple Sap with a Plasmonic Tongue and Ordinal Mixed-Effects Modeling-Reference-Cited by-同舟云学术

Prediction of Maple Syrup Quality from Maple Sap with a Plasmonic Tongue and Ordinal Mixed-Effects Modeling

Published:2023-03-21 Issue:4 Volume:3 Page:635-647
ISSN:2692-1944
Container-title:ACS Food Science & Technology
language:en
Short-container-title:ACS Food Sci. Technol.

Author:

Forest Simon¹,Coutu Julien¹,Montiel-Léon Juan Manuel¹,Beniani Issraa¹,Yu Zhe Si²,Craig Morgan²³^ORCID,Masson Jean-Francois¹^ORCID

Affiliation:

1. Département de Chimie, Quebec Center for Advanced Materials, Regroupement Québécois sur les Matériaux de Pointe, and Centre Interdisciplinaire de Recherche sur le Cerveau et l’Apprentissage, Université de Montréal, C.P. 6128 Succ. Centre-Ville, Montréal, Quebec, Canada, H3C 3J7

2. Department of Mathematics and Statistics, Université de Montréal, C.P. 6128 Succ. Centre-Ville, Montréal, Quebec, Canada, H3C 3J7

3. Sainte-Justine University Hospital Research Centre, Montréal, Quebec, Canada, H3C 3J7

Funder

Natural Sciences and Engineering Research Council of Canada

Consortium de recherche et innovations en bioprocédés industriels au Québec

Quebec Maple syrup producers

Publisher

American Chemical Society (ACS)

Subject

Organic Chemistry,Chemistry (miscellaneous),Food Science,Analytical Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.2c00397