Competitive Detection of Volatile Compounds from Food Degradation by a Zinc Oxide Sensor
During the phenomenon of food degradation, several volatile organic compounds are generally released. In particular, due to lipid oxidation in stored and packed meat, hexanal is formed as a typical decomposition product. Therefore, its detection can provide an important indication of the quality and...
| الحاوية / القاعدة: | Applied Sciences |
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| المؤلفون الرئيسيون: | , , , , |
| التنسيق: | مقال |
| اللغة: | الإنجليزية |
| منشور في: |
MDPI AG
2022-02-01
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| الموضوعات: | |
| الوصول للمادة أونلاين: | https://www.mdpi.com/2076-3417/12/4/2261 |