Using adaptive neuro-fuzzy inference system and multiple linear regression to estimate orange taste.

Food Sci Nutr · 2019 · PMC6804764 · PMID 31660131

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highly significantno p-value reported

It was found that there was a positive and highly significant correlation between taste and vitamin C (0.897 ** ), red color (0.901 ** ), and blue color (0.713 * ) content. 3.2.

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