Characterisation of Italian vinegar by pyrolysis-mass spectrometry and a sensor device ('electronic nose')

Author: Anklam E.   Lipp M.   Radovic B.   Chiavaro E.   Palla G.  

Publisher: Elsevier

ISSN: 0308-8146

Source: Food Chemistry, Vol.61, Iss.1, 1998-01, pp. : 243-248

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content