FAPD: An Astringency Threshold and Astringency Type Prediction Database for Flavonoid Compounds Based on Machine Learning.
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DOI: 10.1021/acs.jafc.2c08822
Abstract: Astringency is a puckering or velvety sensation mainly derived from flavonoid compounds in food. The traditional experimental approach for astringent compound discovery was labor-intensive and cost-consuming, while machine learning (ML) can greatly accelerate this procedure.… read more here.
Keywords: flavonoid compounds; machine; astringency; astringency threshold ... See more keywords