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Monitoring the Freshness of Moroccan Sardines with a Neural-Network Based Electronic Nose

An electronic nose was developed and used as a rapid technique to classify the freshness of sardine samples according to the number of days spent under cold storage (4 ± 1°C, in air). The volatile compounds present in the headspace of weighted sardine samples were introduced into a sensor chamber an...

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Detalles Bibliográficos
Autores principales: Amari, Aziz, Barbri, Noureddine El, Llobet, Eduard, Bari, Nezha El, Correig, Xavier, Bouchikhi, Benachir
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Molecular Diversity Preservation International (MDPI) 2006
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3909393/