Hyphenated Electronic Nose Technique for Aroma Analysis of Foods and Beverages

被引：1
|
作者：
Dirinck, Inge [1 ]
Van Leuven, Isabelle [1 ]
Dirinck, Patrick [1 ]
机构：
[1] Catholic Univ, Coll Ghent, KU Leuven Assoc, Lab Flavour Res, Ghent, Belgium
来源：
LC GC EUROPE | 2009年 / 22卷 / 10期
关键词：
DISCRIMINATION;
D O I：
暂无
中图分类号：
O65 [分析化学];
学科分类号：
070302 ; 081704 ;
摘要：
Mass spectrometry-based electronic nose technology (MS-nose technology) is a fast hyphenated technique for digital odour characterization of food and beverage products.
引用
收藏
页码：525 / 531
页数：7
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