| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10410398 | Sensors and Actuators B: Chemical | 2005 | 9 Pages |
Abstract
We show that it is possible to reliably assess rancidity in potato crisps by either a mass spectrometry or a gas sensor-based electronic nose. The two approaches are presented and their performance compared in the framework of this application.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
M. Vinaixa, A. Vergara, C. Duran, E. Llobet, C. Badia, J. Brezmes, X. Vilanova, X. Correig,