Spectrocolorimetry and nanowire gas sensor device S3 the analysis of parmigiano reggiano cheese ripening
Year: 2017
Authors: Sberveglieri V., Bhandari MP., Carmona EN., Betto G., Soprani M., Malla R., Sberveglieri G.
Autors Affiliation: CNR, IBBR, Florence, Italy; CNR, INO, Sensor Lab, Brescia, Italy; Univ Brescia, Dept Informat Engn, Brescia, Italy; Tribhuvan Univ, Cent Dept Biotechnol, Kirtipur, Nepal
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KeyWords: Electronic nose; S3; spectrocolorimetry; Parmigiano Reggiano; cheese ripening