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Exact(4)
The parameters of the method are introduced in Table 1.
The main validation parameters of the method are also determined.
The analytical parameters of the method are established using red wine samples.
The most relevant analytical parameters of the method are presented, including a comparison between the results provided by the proposed method and by an alternative procedure in the analysis of a set of wine samples from Portugal, with tartaric acid values in the range 0.5 4 g l−1.
Similar(56)
The values for the free parameters of the method were experimentally evaluated.
The validation parameters of the method were evaluated in accordance with ICH guideline.
Consistency between predicted and experimented values was observed and quality parameters of the method were established.
Some experiments designed to optimize various parameters of the method were conducted.
The optimum parameters of the method were obtained using a genetic algorithm-based on multivariate linear regression.
The influence of different pressures and cathode scanning speeds on coating surface quality was discussed, and the optimum parameters of the method were determined.
Different parameters of the method were evaluated, such as fiber type, temperature, extraction and desorption times, sample volume, effect of salt addition and stirring velocities.
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