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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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| Autors principals: | , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI
2014
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4029720/ https://ncbi.nlm.nih.gov/pubmed/24763213 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/s140407359 |
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