{"id":"W2617966748","doi":"","title":"연구논문 : 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; Antioxidant","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":[0.001095404,0.0005372568,0.0006804731,0.00002889723,0.001068337,0.0001460519,0.0006703064,0.0004289542,0.003363859],"category_scores_gemma":[0.0002790544,0.0002371314,0.0004453305,0.0006456,0.0004453178,0.0004825773,0.0005112595,0.000478929,0.003742264],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00007900749,"about_ca_system_score_gemma":0.00002193957,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0009110689,"about_ca_topic_score_gemma":0.0007460844,"domain_scores_codex":[0.9961789,0.0003999176,0.0006728595,0.0006298465,0.0006200404,0.00149849],"domain_scores_gemma":[0.9983082,0.0005417403,0.0002573483,0.0002580898,0.0001337812,0.0005008734],"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":[0.0005721099,0.00359408,0.3928792,0.0004482765,0.001029166,0.00007979543,0.01448662,0.00001301026,0.01992112,0.04401813,0.1900475,0.3329111],"study_design_scores_gemma":[0.0003236582,0.000576374,0.4456807,0.00009523851,0.0001049446,0.00002475247,0.005205363,0.00001365761,0.0007641474,0.001021371,0.5453895,0.000800279],"study_design_candidate":"observational","study_design_consensus":null,"genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9210523,0.01212008,0.000006011433,0.03574276,0.003024225,0.0004737117,0.0002452533,0.0002201895,0.02711543],"genre_scores_gemma":[0.9800135,0.001540899,0.000101059,0.002283327,0.003567016,0.00002694266,0.00006482052,0.000005780473,0.01239661],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.355342,"threshold_uncertainty_score":0.9975472,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.0700784792539103,"score_gpt":0.2691167411995242,"score_spread":0.1990382619456139,"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."}}