Subjects: REDES NEURAIS, ESPECTROSCOPIA, DIELÉTRICOS, APRENDIZADO COMPUTACIONAL, TECNOLOGIA DE MICRO-ONDAS, AZEITE
ABNT
ALARCON, Júlio Cesar Picolo. A neural network-aided microwave sensing approach for qualitative and quantitative analysis of adulteration in extra virgin olive oil. 2024. Dissertação (Mestrado) – Universidade de São Paulo, São Carlos, 2024. Disponível em: https://www.teses.usp.br/teses/disponiveis/18/18155/tde-09092024-101534/. Acesso em: 13 dez. 2024.APA
Alarcon, J. C. P. (2024). A neural network-aided microwave sensing approach for qualitative and quantitative analysis of adulteration in extra virgin olive oil (Dissertação (Mestrado). Universidade de São Paulo, São Carlos. Recuperado de https://www.teses.usp.br/teses/disponiveis/18/18155/tde-09092024-101534/NLM
Alarcon JCP. A neural network-aided microwave sensing approach for qualitative and quantitative analysis of adulteration in extra virgin olive oil [Internet]. 2024 ;[citado 2024 dez. 13 ] Available from: https://www.teses.usp.br/teses/disponiveis/18/18155/tde-09092024-101534/Vancouver
Alarcon JCP. A neural network-aided microwave sensing approach for qualitative and quantitative analysis of adulteration in extra virgin olive oil [Internet]. 2024 ;[citado 2024 dez. 13 ] Available from: https://www.teses.usp.br/teses/disponiveis/18/18155/tde-09092024-101534/