A SMART methodology for assessment of hexanal in potato crisps using electronic nose technology: sensor screening by scalar machine learning classifier method.
- DOI
- 10.1007/s13197-023-05831-y
- Published
- 2024 Jan
- Container
- Journal of food science and technology
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.1007/s13197-023-05831-y,
title = {A SMART methodology for assessment of hexanal in potato crisps using electronic nose technology: sensor screening by scalar machine learning classifier method.},
author = {Bose A and Bhattacharyya N and Bhattacharjee P},
year = {2024},
journal = {Journal of food science and technology},
doi = {10.1007/s13197-023-05831-y},
url = {https://doi.org/10.1007/s13197-023-05831-y}
}RIS
TY - JOUR TI - A SMART methodology for assessment of hexanal in potato crisps using electronic nose technology: sensor screening by scalar machine learning classifier method. AU - Bose A AU - Bhattacharyya N AU - Bhattacharjee P PY - 2024 JO - Journal of food science and technology DO - 10.1007/s13197-023-05831-y UR - https://doi.org/10.1007/s13197-023-05831-y ER -
APA
A, B., N, B., & P, B. (2024). A SMART methodology for assessment of hexanal in potato crisps using electronic nose technology: sensor screening by scalar machine learning classifier method.. Journal of food science and technology. https://doi.org/10.1007/s13197-023-05831-y
Source records
- pubmed · retrieved 2026-09-26T06:36:34.848Z
- europe-pmc · retrieved 2026-09-26T06:36:34.858Z