Study on Classification of Soy Sauce by Electronic Tongue Technique Combined with Artificial Neural Network
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1750-3841.2011.02382.x/fullpdf
Reference32 articles.
1. Combination of an e-nose, an e-tongue and an e-eye for the characterisation of olive oils with different degree of bitterness;Apetrei;Anal Chim Acta,2010
2. Prediction of bitterness and alcoholic strength in beer using an electronic tongue;Arrieta;Food Chem,2010
3. The monitoring of methane fermentation in sequencing batch bioreactor with flow-through array of miniaturized solid state electrodes;Buczkowska;Talanta,2010
4. Identification of the green tea grade level using electronic tongue and pattern recognition;Chen;Food Res Int,2008
5. Discrimination of Chinese traditional soy sauces based on their physico-chemical properties;Chen;Sci China Chem,2010
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