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Recent Progress in Electronic Noses for Fermented Foods and Beverages Applications
Fermented foods and beverages have become a part of daily diets in several societies around the world. Emitted volatile organic compounds play an important role in the determination of the chemical composition and other information of fermented foods and beverages. Electronic nose (E-nose) technologies enable non-destructive measurement and fast analysis, have low operating costs and simplicity, and have been employed for this purpose over the past decades. In this work, a comprehensive reviewdoi:10.3390/fermentation8070302 fatcat:bcebp6zgkbfprmobrp6pvsovou