{"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":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004775583,0.0003208126,0.0002117246,0.001129176,0.0005761958,0.001329418,0.0002492601,0.0003140839,0.00576094],"category_scores_gemma":[0.0003443968,0.0001683104,0.0002754989,0.001265734,0.0003407617,0.0007513103,0.0004206021,0.0003417359,0.002617595],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0005669003,"about_ca_system_score_gemma":0.0006407633,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00235102,"about_ca_topic_score_gemma":0.002925278,"domain_scores_codex":[0.9997292,0.00002695923,0.00002257918,0.00007760552,0.00009985865,0.00004382776],"domain_scores_gemma":[0.9996635,0.00001922435,0.00008522974,0.00001856591,0.0001736148,0.00003987798],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"design_other","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.0009873719,0.0001859404,0.1598332,0.001276522,0.0002282709,0.0008368951,0.0008929192,0.001007444,0.1101977,0.003820312,0.01404293,0.7066905],"study_design_scores_gemma":[0.00005016715,0.001031659,0.4662992,0.0002373525,0.0003883646,0.002849353,0.003860163,0.003538011,0.102309,0.003924858,0.4153367,0.0001751593],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.8963727,0.01796954,0.01384619,0.001949777,0.001316461,0.0001957947,0.00224943,0.000445693,0.06565449],"genre_scores_gemma":[0.9164166,0.01018401,0.01114871,0.0005086895,0.0003725057,0.00009612006,0.002812369,0.00007016544,0.05839083],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.00576094,"threshold_uncertainty_score":0.01927227,"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."}}