[PDF][PDF] Quantification of taste of coffee using sensor with global selectivity
T Fukunaga, K Toko, S Mori, Y Nakabayashi… - Sens …, 1996 - sensors.myu-group.co.jp
The tastes of different kinds of coffee were measured using a taste sensor. It was found that
the lipid membranes of the sensor can be used safely at temperatures as high as 60 C for …
the lipid membranes of the sensor can be used safely at temperatures as high as 60 C for …
[引用][C] Quantification of taste of coffee using sensor with global selectivity
T FUKUNAGA - Sens. Mater., 1996 - cir.nii.ac.jp
Quantification of taste of coffee using sensor with global selectivity
T Fukunaga, K Toko, S Mori… - Sensors and …, 1996 - kyushu-u.elsevierpure.com
The tastes of different kinds of coffee were measured using a taste sensor. It was found that
the lipid membranes of the sensor can be used safely at temperatures as high as 60 C for …
the lipid membranes of the sensor can be used safely at temperatures as high as 60 C for …
[引用][C] Quantification of taste of coffee using sensor with global selectivity
T FUKUNAGA - Sens. Materials, 1996 - cir.nii.ac.jp
Quantification of taste of coffee using sensor with global selectivity | CiNii Research CiNii 国立
情報学研究所 学術情報ナビゲータ[サイニィ] 詳細へ移動 検索フォームへ移動 論文・データをさがす …
情報学研究所 学術情報ナビゲータ[サイニィ] 詳細へ移動 検索フォームへ移動 論文・データをさがす …