Quantification of spice mixture compositions by electronic nose: Part II. Comparison with GC and sensory methods

Journal of Food Science

Volumn 70, Issue 4, 2005, Pages

  Zhang, Haoxian ^a   Balaban, Murat Ö ^b   Portier, Kenneth ^c   Sims, Charles A ^b  

^a University of Florida   (United States)

^b UNIVERSITY OF FLORIDA   (United States)

^c NONE   (United States)

Author keywords

e nose; GC; Mixture; Sensory; Spices

Indexed keywords

EID: 19444383800     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2005.tb07181.x     Document Type: Article

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