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Incremental FCM Technique for Black Tea Quality Evaluation Using an Electronic Nose

Incremental FCM Technique for Black Tea Quality Evaluation Using an Electronic Nose Fuzzy Information and Engineering 7 (2015) 275–289 This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). http://dx.doi.org/10.1016/j.fiae.2015.09.002 http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Fuzzy Information and Engineering Taylor & Francis

Incremental FCM Technique for Black Tea Quality Evaluation Using an Electronic Nose

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References (19)

Publisher
Taylor & Francis
Copyright
© 2015 Fuzzy Information and Engineering Branch of the Operations Research Society of China. Production and hosting by Elsevier B.V. All rights reserved.
ISSN
1616-8666
eISSN
1616-8658
DOI
10.1016/j.fiae.2015.09.002
Publisher site
See Article on Publisher Site

Abstract

Fuzzy Information and Engineering 7 (2015) 275–289 This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). http://dx.doi.org/10.1016/j.fiae.2015.09.002

Journal

Fuzzy Information and EngineeringTaylor & Francis

Published: Sep 1, 2015

Keywords: Electronic nose; Black tea quality; Taster scores; Gas sensors; Fuzzy clustering; Incremental learning; Fuzzy c-means

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