Differentiation of gelatine (bovine, porcine and fish) by Maillard reaction using e-tongue and e-nose combined with chemometrics method

Differentiation of gelatine (bovine, porcine and fish) by Maillard reaction using e-tongue and e-nose combined with chemometrics method

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主要作者:	Sohieb, Ismarti Muhammad
格式:	圖書
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