Evaluation of Sake by an Odor Sensor-Reference-Cited by-同舟云学术

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Evaluation of Sake by an Odor Sensor

Published:2001-04 Issue:2 Volume:59 Page:77-79
ISSN:0361-0470
Container-title:Journal of the American Society of Brewing Chemists
language:en
Short-container-title:Journal of the American Society of Brewing Chemists

Author:

Shindo Sho¹,Kumagai Msanori¹,Watanabe Seiei¹,Takahashi Saori¹

Affiliation:

1. Akita Research Institute of Food and Brewing, Akita-city, Akita, 010-1623, Japan

Publisher

Informa UK Limited

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://www.tandfonline.com/doi/pdf/10.1094/ASBCJ-59-0077

Reference9 articles.

1. IMPROVED PERFORMANCE OF THE AROMASCAN A32S ELECTRONIC NOSE AND ITS POTENTIAL FOR DETECTING AROMA DIFFERENCES IN DAIRY PRODUCTS

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1. Classification of Beef and Lamb Patterns Using Conducting Polymer Sensor Series and Kohonen Algorithm Method;Science and Technology Applications;2023-03-02

2. Japanese sake and tea as place-based products: a comparison of regional certifications of globally important agricultural heritage systems, geopark, biosphere reserves, and geographical indication at product level certification;Journal of Ethnic Foods;2017-06

3. Quantification of Odours from Piggery Effluent Ponds using an Electronic Nose and an Artificial Neural Network;Biosystems Engineering;2003-12

4. Current awareness in flavour and fragrance;Flavour and Fragrance Journal;2001

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