Classification of Pecorino cheeses using electronic nose combined with artificial neural network and comparison with GC–MS analysis of volatile compounds
- 30 May 2011
- journal article
- Published by Elsevier BV in Food Chemistry
- Vol. 129 (3), 1315-1319
- https://doi.org/10.1016/j.foodchem.2011.05.126
Abstract
No abstract availableKeywords
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