Aroma is one of the earliest cues people use to judge food quality, and in cooked rice it is strongly shaped by volatile organic compounds (VOCs) that evolve during storage. However, reliably tracking ...
AZoSensors on MSN
VOC sensor uses micro-flowers to track rice quality
The new sensor array detects key VOCs in cooked rice, correlating aroma profiles with quality, and creating a route to ...
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