gnu pspp statistical analysis software version 1.2.0-g0fb4db (Free Software Foundation)
90
Structured Review
Free Software Foundation
gnu pspp statistical analysis software version 1.2.0-g0fb4db
Gnu Pspp Statistical Analysis Software Version 1.2.0 G0fb4db, supplied by Free Software Foundation, used in various techniques. Bioz Stars score: 90/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/gnu+pspp+statistical+analysis+software+version+1%2E2%2E0-g0fb4db/gnu+pspp+version+1+2+0/10__1016_slash_j__jfoodeng__2019__109829-365-23-30
Average 90 stars, based on 1 article reviews
Gnu Pspp Statistical Analysis Software Version 1.2.0 G0fb4db, supplied by Free Software Foundation, used in various techniques. Bioz Stars score: 90/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/gnu+pspp+statistical+analysis+software+version+1%2E2%2E0-g0fb4db/gnu+pspp+version+1+2+0/10__1016_slash_j__jfoodeng__2019__109829-365-23-30
Average 90 stars, based on 1 article reviews
gnu pspp statistical analysis software version 1.2.0-g0fb4db - by Bioz Stars,
2026-09
90/100 stars
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Concentration Assay:Article Title: Multiple-factor mathematical modeling of glycine-glucose browning Article Snippet: The objective of this investigation was to develop the mathematical models that included the effects of time, temperature, pH and substrate concentration on the non-enzymatic browning reaction.. Glycine-glucose solutions were used as food models.. Experimental data of 420-nm browning absorbance, which were converted into scurved Xt values, were used for the modeling and validation processes. Modification:Article Title: Multiple-factor mathematical modeling of glycine-glucose browning Article Snippet: The objective of this investigation was to develop the mathematical models that included the effects of time, temperature, pH and substrate concentration on the non-enzymatic browning reaction.. Glycine-glucose solutions were used as food models.. Experimental data of 420-nm browning absorbance, which were converted into scurved Xt values, were used for the modeling and validation processes. Software:Article Title: Multiple-factor mathematical modeling of glycine-glucose browning Article Snippet: The objective of this investigation was to develop the mathematical models that included the effects of time, temperature, pH and substrate concentration on the non-enzymatic browning reaction.. Glycine-glucose solutions were used as food models.. Experimental data of 420-nm browning absorbance, which were converted into scurved Xt values, were used for the modeling and validation processes. |