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- W2383072011 abstract "Egg is nutritious and highly perishable food. During the storage, the ambient temperature differences can cause large differences in their freshness; the flavor substances of egg white and egg yolk had obvious differences, their freshness change should also exhibit different patterns. This research detected and analyzed eggs under different storage time and storage conditions by the electronic tongue system developed by our laboratory independently, and discussed the change of egg freshness in different storage environments. Then it compared the results of egg yolk with egg white, and used Bayes discriminant analysis method to evaluate egg freshness. Results showed that electronic tongue system did great to reflect the change of egg freshness over time. And egg freshness in normal temperature environment changed more significant." @default.
- W2383072011 created "2016-06-24" @default.
- W2383072011 creator A5054301490 @default.
- W2383072011 date "2015-01-01" @default.
- W2383072011 modified "2023-09-25" @default.
- W2383072011 title "Egg Freshness Detection Based on Electronic Tongue System" @default.
- W2383072011 hasPublicationYear "2015" @default.
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