Development of a Sweetness Sensor for Aspartame, a Positively Charged High-Potency Sweetener
Taste evaluation technology has been developed by several methods, such as sensory tests, electronic tongues and a taste sensor based on lipid/polymer membranes. In particular, the taste sensor can individually quantify five basic tastes without multivariate analysis. However, it has proven difficul...
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| Autori principali: | , , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
MDPI AG
2014-04-01
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| Serie: | Sensors |
| Soggetti: | |
| Accesso online: | http://www.mdpi.com/1424-8220/14/4/7359 |
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