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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...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Molecular Diversity Preservation International (MDPI)
2006
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3909393/ |