Integrating Cacao Physicochemical-Sensory Profiles via Gaussian Processes Crowd Learning and Localized Annotator Trustworthiness
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DOI: 10.3390/foods14172961
Abstract: Understanding the intricate relationship between sensory perception and physicochemical properties of cacao-based products is crucial for advancing quality control and driving product innovation. However, effectively integrating these heterogeneous data sources poses a significant challenge, particularly… read more here.
Keywords: mar ccgp; annotator; cacao based; sensory ... See more keywords