Cardamom Quality Evaluation Employing Electronic Nose
Author:
Publisher
Springer Nature Singapore
Link
https://link.springer.com/content/pdf/10.1007/978-981-19-1657-1_4
Reference17 articles.
1. Tambe E, Gotmare S (2019) Chemical characterization of three cardamom oils (Elettaria cardamomum) By GCMS. World J Pharm Pharmaceut Sci 08:876–885. https://doi.org/10.20959/wjpps201911-14879
2. Ashokkumar K, Murugan M, Dhanya M, Raj S, Kamaraj D (2019) Phytochemical variations among four distinct varieties of Indian cardamom Elettaria cardamomum (L.) Maton. Nat Prod Res 34:1919–1922. https://doi.org/10.1080/14786419.2018.1561687
3. Chempakam B, Sindhu S (2008) Cardamom. In: Parthasarathy VA, Chempakam B, John Zachariah T (eds) Chemistry of spices. CABI.com, pp 41–58
4. Karakaya D, Ulucan O, Turkan M (2020) Electronic nose and its applications: a survey. Int J Autom Comput 17:179–209. https://doi.org/10.1007/s11633-019-1212-9
5. Vestergaard JS, Martens M, Turkki P (2007) Application of an electronic nose system for prediction of sensory quality changes of a meat product (pizza topping) during storage. LWT-Food Sci Technol 40(6):1095–1101. https://doi.org/10.1016/j.lwt.2006.06.008
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