https://www.selleckchem.com/pr....oducts/gsk484-hcl.ht
The feature combinations selected from the spinach images were used to train machine learning models to recognize freshness levels. Correlation analysis between the extracted features and the sensory evaluation score showed a positive correlation (0.5 less then r less then 0.6) for four color features, and a negative correlation (‒0.6 less then r less then ‒0.5) for six clusters in the local features. The support vector machine classifier and artificial neural network algorithm successfully classified spinach samples with overall acc
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