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Application of an Electronic Nose and HS-SPME/GC-MS to Determine Volatile Organic Compounds in Fresh Mexican Cheese.

Hector Aaron Lee-Rangel,German David Mendoza-Martinez,Lorena Diaz de Leon-Martinez,Alejandro Enrique Relling,Anayeli Vazquez-Valladolid,Monika Palacios-Martinez,Pedro Abel Hernandez-Garcia,Alfonso Juventino Chay-Canul,Rogelio Flores-Ramirez,Jose Alejandro Roque-Jimenez

Foods（2022）

Cited 6|Views28
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Key words
e-nose,fresh cheese,VOCs,sensors,GC-MS
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