Sohieb, I. M. Differentiation of gelatine (bovine, porcine and fish) by Maillard reaction using e-tongue and e-nose combined with chemometrics method.
Chicago Style (17th ed.) CitationSohieb, Ismarti Muhammad. Differentiation of Gelatine (bovine, Porcine and Fish) by Maillard Reaction Using E-tongue and E-nose Combined with Chemometrics Method.
MLA引文Sohieb, Ismarti Muhammad. Differentiation of Gelatine (bovine, Porcine and Fish) by Maillard Reaction Using E-tongue and E-nose Combined with Chemometrics Method.
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