Discrimination of Red Wines with a Gas-Sensor Array Based on a Surface-Acoustic-Wave Technique

We applied a thermal-desorption gas-chromatograph mass-spectrometer (TD-GC–MS) system to identify the marker volatile organic compounds (VOCs) in the aroma of red wine. After obtaining the marker VOC, we utilized surface acoustic waves (SAWs) to develop a highly sensitive sensing system as ‘electron...

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Detalles Bibliográficos
Autores principales: Lin, Min-Han, Ke, Ling-Yi, Yao, Da-Jeng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6915528/
https://www.ncbi.nlm.nih.gov/pubmed/31717824
http://dx.doi.org/10.3390/mi10110725

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6915528/
https://www.ncbi.nlm.nih.gov/pubmed/31717824
http://dx.doi.org/10.3390/mi10110725

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