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Application of a Novel S3 Nanowire Gas Sensor Device in Parallel with GC-MS for the Identification of Rind Percentage of Grated Parmigiano Reggiano

Parmigiano Reggiano cheese is one of the most appreciated and consumed foods worldwide, especially in Italy, for its high content of nutrients and taste. However, these characteristics make this product subject to counterfeiting in different forms. In this study, a novel method based on an electroni...

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Detaylı Bibliyografya
Yayımlandı:Sensors (Basel)
Asıl Yazarlar: Abbatangelo, Marco, Núñez-Carmona, Estefanía, Sberveglieri, Veronica, Zappa, Dario, Comini, Elisabetta, Sberveglieri, Giorgio
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: MDPI 2018
Konular:
Online Erişim:https://ncbi.nlm.nih.gov/pmc/articles/PMC5981319/
https://ncbi.nlm.nih.gov/pubmed/29783673
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/s18051617
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