Prediction of warmed-over flavour development in cooked chicken by colorimetric sensor array

Published 2016 View Full Article

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Title
Prediction of warmed-over flavour development in cooked chicken by colorimetric sensor array
Authors
Keywords
Optoelectronic nose, Colorimetric artificial nose, Aldehyde, TBARS, Multivariate analysis
Journal
FOOD CHEMISTRY
Volume 211, Issue -, Pages 440-447
Publisher
Elsevier BV
Online
2016-05-14
DOI
10.1016/j.foodchem.2016.05.084

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