Connection

Patrick Gerard to Principal Component Analysis

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This is a "connection" page, showing publications Patrick Gerard has written about Principal Component Analysis.
Patrick Gerard
Connection Strength
0.104
Principal Component Analysis
  1. Flavor variability and flavor stability of U.S.-produced whole milk powder. J Food Sci. 2009 Sep; 74(7):S334-43.
    View in: PubMed
    Score: 0.082
  2. Changes in the structural composition and reactivity of Acer rubrum leaf litter tannins exposed to warming and altered precipitation: climatic stress-induced tannins are more reactive. New Phytol. 2011 Jul; 191(1):132-145.
    View in: PubMed
    Score: 0.023
Connection Strength

The connection strength for concepts is the sum of the scores for each matching publication.

Publication scores are based on many factors, including how long ago they were written and whether the person is a first or senior author.