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pro vyhledávání: '"Mayuki Toisawa"'
Publikováno v:
2019 IEEE International Symposium on Olfaction and Electronic Nose (ISOEN).
Foods and drinks emit many volatile compounds, some of which are key odorants producing characteristic odor of each food and drink. All of volatile compounds do not contribute to the formation of odor. Thus, it is very important to identify key odora
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ab2627ca9caddff33ca2f0b9af1d8af8
https://doi.org/10.1109/isoen.2019.8823512
https://doi.org/10.1109/isoen.2019.8823512
