Discrimination of Zanthoxylum bungeanum Maxim through volatile aroma compounds analysis with artificial neural network
Author:
Affiliation:
1. Key Laboratory of Food and Biotechnology, School of Food and Biological Engineering Xihua University Chengdu China
2. Center of Analysis and Testing Sichuan Academy of Agricultural Sciences Chengdu China
Funder
National Natural Science Foundation of China
Publisher
Wiley
Subject
Cell Biology,Pharmacology,Food Science,Biophysics
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfbc.13621
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1. Portable e-nose to classify different kinds of wine
2. Metal Oxide Sensors for Electronic Noses and Their Application to Food Analysis
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