Detection of mustard oil adulteration by VOC fingerprinting using a CNT-based electronic nose coupled with LC-MS profiling and supervised learning
- DOI
- 10.1016/j.foodchem.2026.151192
- Published
- 2026-11
- Container
- Food Chemistry
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.151192,
title = {Detection of mustard oil adulteration by VOC fingerprinting using a CNT-based electronic nose coupled with LC-MS profiling and supervised learning},
author = {Sunitha Mocherla and Pradeep Dwivedi and Sunder Lal Pal and Siddabasave Gowda B. Gowda and Seigo Sometani and Shu-Ping Hui and Tatsuyuki Yamamoto and Hemanth Noothalapati},
year = {2026},
journal = {Food Chemistry},
doi = {10.1016/j.foodchem.2026.151192},
url = {https://doi.org/10.1016/j.foodchem.2026.151192}
}RIS
TY - JOUR TI - Detection of mustard oil adulteration by VOC fingerprinting using a CNT-based electronic nose coupled with LC-MS profiling and supervised learning AU - Sunitha Mocherla AU - Pradeep Dwivedi AU - Sunder Lal Pal AU - Siddabasave Gowda B. Gowda AU - Seigo Sometani AU - Shu-Ping Hui AU - Tatsuyuki Yamamoto AU - Hemanth Noothalapati PY - 2026 JO - Food Chemistry DO - 10.1016/j.foodchem.2026.151192 UR - https://doi.org/10.1016/j.foodchem.2026.151192 ER -
APA
Mocherla, S., Dwivedi, P., Pal, S. L., Gowda, S. G. B., Sometani, S., Hui, S., Yamamoto, T., & Noothalapati, H. (2026). Detection of mustard oil adulteration by VOC fingerprinting using a CNT-based electronic nose coupled with LC-MS profiling and supervised learning. Food Chemistry. https://doi.org/10.1016/j.foodchem.2026.151192
Source records
- crossref · retrieved 2026-09-26T08:07:47.547Z