Artificial bionic taste sensors coupled with chemometrics for rapid detection of beef adulteration

The purpose of this study was to investigate the potential of taste sensors coupled with chemometrics for rapid determination of beef adulteration. A total of 228 minced meat samples were prepared and analyzed via raw ground beef mixed separately with chicken, duck, and pork in the range of 0 ~ 50%...

Descripción completa

Detalles Bibliográficos
Autores principales: Lu, Biao, Han, Fangkai, Aheto, Joshua H., Rashed, Marwan M. A., Pan, Zhenggao
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2021
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8441491/
https://www.ncbi.nlm.nih.gov/pubmed/34532030
http://dx.doi.org/10.1002/fsn3.2494

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8441491/
https://www.ncbi.nlm.nih.gov/pubmed/34532030
http://dx.doi.org/10.1002/fsn3.2494

Ejemplares similares