Use of copper and gold electrodes as sensitive elements for fabrication of an electronic tongue: Discrimination of wines and whiskies

Microchemical Journal

Volumn 99, Issue 1, 2011, Pages 145-151

  Novakowski, Wander ^a   Bertotti, Mauro ^b   Paixão, Thiago R L C ^a,b  

^a UNIVERSIDADE FEDERAL DO ABC   (Brazil)

^b UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Adulteration process; Beverages and voltammetry; Electronic tongue; Principal component analysis; Taste chip

Indexed keywords

EID: 79957657431     PISSN: 0026265X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.microc.2011.04.012     Document Type: Article

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