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What happens at the aroma of coffee beans after roasting? Cover

What happens at the aroma of coffee beans after roasting?

International Journal on Smart Sensing and Intelligent Systems
Volume 7 (2014): Issue 5 (January 2014)
By: Veronica Sberveglieri,  Andrea Pulvirenti,  Elisabetta Comini and  Estefania Nunez Carmona  
Open Access
|Feb 2020

Authors

Veronica Sberveglieri

veronica.sberveglieri@unimore.it

Department of Life Sciences University of Modena and Reggio Emilia Via, Reggio Emilia, Italy
CNR-IDASC Sensor Lab Via, Italy

Andrea Pulvirenti

Department of Life Sciences University of Modena and Reggio Emilia Via, Reggio Emilia, Italy
CNR-IDASC Sensor Lab Via, Italy

Elisabetta Comini

CNR-IDASC Sensor Lab Via, Italy
University of Brescia, Dep. of Information Engeneering, Via Branze, Brescia, Italy

Estefania Nunez Carmona

Department of Life Sciences University of Modena and Reggio Emilia Via, Reggio Emilia, Italy
CNR-IBF Via Ugo la Malfa, Italy
DOI: https://doi.org/10.21307/ijssis-2019-052 | Journal eISSN: 1178-5608
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Language: English
Page range: 1 - 4
Published on: Feb 15, 2020
Published by: Professor Subhas Chandra Mukhopadhyay
In partnership with: Paradigm Publishing Services
Publication frequency: 1 issue per year
Keywords:
component,
MOX nanowire sensors,
electronic nose,
coffee beans,
GC-MS,
colorimeter
Related subjects:
Engineering,
Introductions and overviews,
Engineering, other

© 2020 Veronica Sberveglieri, Andrea Pulvirenti, Elisabetta Comini, Estefania Nunez Carmona, published by Professor Subhas Chandra Mukhopadhyay
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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