{"id":"W2254884414","doi":"","title":"위스키의 종류와 숙성기간에 따른 페놀성 화합물, 탄소동위원소비 및 당 성분 분석","year":2012,"lang":"ko","type":"article","venue":"한국식품영양학회지","topic":"Food Quality and Safety Studies","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"ca_institutions":"","funders":"","keywords":"Syringaldehyde; Sugar; Vanillic acid; Fructose; Food science; Chemistry; Vanillin; Syringic acid; Botany; Biology; Gallic acid; Biochemistry","routes":{"ca_aff":false,"ca_fund":false,"ca_venue":false,"about_ca":true,"invisible_to_affiliation_only":true},"retraction":null,"screen":null,"direct_labels":[],"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":["insufficient_payload"],"consensus_categories":["insufficient_payload"],"category_scores_codex":[0.001026678,0.0004960235,0.0006309497,0.00002593303,0.000994665,0.000135191,0.0006179311,0.0004002467,0.003142655],"category_scores_gemma":[0.0002574657,0.0002163881,0.0004130135,0.0005970606,0.0004174741,0.0004552741,0.0004641032,0.0004402841,0.003778432],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00007151079,"about_ca_system_score_gemma":0.00001894797,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0008307666,"about_ca_topic_score_gemma":0.0006270222,"domain_scores_codex":[0.9964471,0.0003689034,0.0006235982,0.0005794768,0.0005781482,0.001402796],"domain_scores_gemma":[0.9984376,0.0005016471,0.0002370574,0.0002356454,0.0001218645,0.0004661331],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"observational","study_design_gemma":"not_applicable","study_design_scores_codex":[0.000546157,0.003538827,0.388962,0.0004305227,0.0009970017,0.00007286592,0.01360619,0.0000123128,0.02104229,0.04889487,0.205507,0.3163899],"study_design_scores_gemma":[0.0003058802,0.0005447061,0.4588895,0.00008835718,0.00009744358,0.00002352233,0.004872066,0.00001233266,0.0007864156,0.0009713864,0.5326493,0.0007590847],"study_design_candidate":"observational","study_design_consensus":null,"genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9213362,0.01223154,0.000005740469,0.03365054,0.002995293,0.0004442024,0.0002326748,0.0002077438,0.02889613],"genre_scores_gemma":[0.9805771,0.001480778,0.00009809562,0.002264888,0.00352435,0.00002395857,0.00006082137,0.000005156587,0.01196493],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.3271424,"threshold_uncertainty_score":0.9977686,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.0710532878339053,"score_gpt":0.2702393552896364,"score_spread":0.1991860674557311,"validation_status":"score_only:v0-immature-baseline","note":"Baseline scores from an immature model (maturity gate not passed). Scores rank; they never assert a category."}}