共 11 条
[1]
Warmed-over flavour analysis in low temperature-long time processed meat by an"electronic nose". Gabriela M,Grigioni,Carlos A,eatal. Meat Science . 2000
[2]
Application of an electronic nose to correlate with descriptive sensory analysis of aged Cheddar cheese. Drakea M A,Gerard P D,Kleinhenz J P,et al. Lebensm-Wiss U Technol . 2003
[3]
Application of an Electronic Nose to the Discrimination of Coffees. Gardner,J. W.,Shurmer,H. V.,Tan,T. T. Sensors and Actuators . 1992
[5]
Outer product analysis of electronic nose and visible spectra: application to the measurement of peach fruit characteristics[J] . Corrado Di Natale,Manuela Zude-Sasse,Antonella Macagnano,Roberto Paolesse,Bernd Herold,Arnaldo D’Amico.  Analytica Chimica Acta . 2002 (1)
[6]
Warmed-over flavour analysis in low temperature–long time processed meat by an “electronic nose”[J] .  Meat Science . 2000 (3)
[7]
Comparison of odor Detec-tion Thresholds and Odor Discri minablities of a Conducting Polymer Composite Electronic Nose Versus Mammalian Olfac-tion. Doleman Brett J,Lewis Nathan S. Sensors and Actuators . 2001
[8]
Rapid discrimination of meat products and bacterial strains using semi-conductor gas sensors. Vernat-Rossi V, Garcia C, Talon R, et al. Sensors and Actuators . 1996
[9]
Outer product analysis of electronic nose and visible spectra:application to the measurement of peach fruit characteristics. Corrado Di Natale,Manuela ZudeSasse,Antonella Macagnano et al. Analytica Chimica Acta . 2002
[10]
Application of an electronic nose for quality assessment of modified atmosphere packaged shrimp meat. Tiina Rajamaki,Hanna-Leena Alakomi,Tiina Ritvanen,et al. Food Con-trol . 2006