Multi-sensor integration approach based on hyperspectral imaging and electronic nose for quantitation of fat and peroxide value of pork meat
Aheto, Joshua Harrington, Huang, Xingyi, Tian, Xiaoyu, Ren, Yi, Ernest, Bonah, Alenyorege, Evans Adingba, Dai, Chunxia, Hongyang, Tu, Xiaorui, Zhang, Wang, PeichangLangue:
english
Journal:
Analytical and Bioanalytical Chemistry
DOI:
10.1007/s00216-019-02345-5
Date:
January, 2020
Fichier:
PDF, 2.54 MB
english, 2020
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