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Non-invasive sensing for food reassurance
2016
The Analyst
The main food quality traits of interest using non-invasive sensing techniques are sensory characteristics, chemical composition, physicochemical properties, health-protecting properties, nutritional characteristics and safety. A wide range of non-invasive sensing techniques, from optical, acoustical, electrical, to nuclear magnetic, X-ray, biosensor, microwave and terahertz, are organized according to physical principle.
doi:10.1039/c5an02152a
pmid:26835653
fatcat:yahpwt4s4bdhfexrg7iwhlvpby