Comparison of Cheese Aroma Intensity Measured Using an Electronic Nose (E-Nose) Non-Destructively with the Aroma Intensity Scores of a Sensory Evaluation: A Pilot Study.
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%0 Journal Article
%1 journals/sensors/Fujioka21
%A Fujioka, Kouki
%D 2021
%J Sensors
%K dblp
%N 24
%P 8368
%T Comparison of Cheese Aroma Intensity Measured Using an Electronic Nose (E-Nose) Non-Destructively with the Aroma Intensity Scores of a Sensory Evaluation: A Pilot Study.
%U http://dblp.uni-trier.de/db/journals/sensors/sensors21.html#Fujioka21
%V 21
@article{journals/sensors/Fujioka21,
added-at = {2022-01-21T00:00:00.000+0100},
author = {Fujioka, Kouki},
biburl = {https://www.bibsonomy.org/bibtex/2ba203a3627ceef3c4bd716b497ea2c1d/dblp},
ee = {https://doi.org/10.3390/s21248368},
interhash = {bbe2c72fdeaede0b7b60c29c55e6288e},
intrahash = {ba203a3627ceef3c4bd716b497ea2c1d},
journal = {Sensors},
keywords = {dblp},
number = 24,
pages = 8368,
timestamp = {2024-04-09T04:31:27.000+0200},
title = {Comparison of Cheese Aroma Intensity Measured Using an Electronic Nose (E-Nose) Non-Destructively with the Aroma Intensity Scores of a Sensory Evaluation: A Pilot Study.},
url = {http://dblp.uni-trier.de/db/journals/sensors/sensors21.html#Fujioka21},
volume = 21,
year = 2021
}
