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Taste sensor with global selectivity

Author
TOKO, K1
[1] Department of Electronics, Faculty of Engineering, Kyushu University 36, Fukuoka 812, Japan
Source

Materials science & engineering. C, Biomimetic materials, sensors and systems. 1996, Vol 4, Num 2, pp 69-82 ; ref : 36 ref

ISSN
0928-4931
Scientific domain
Biochemistry, molecular biology, biophysics; General chemistry, physical chemistry; Polymers, paint and wood industries
Publisher
Elsevier Sequoia, Lausanne
Publication country
Switzerland
Document type
Article
Language
English
Keyword (fr)
Analyse chimique Analyse quantitative Analyse signal Assistance ordinateur Biomatériau Capteur mesure Circuit multicanal Conception système Etude expérimentale Lipide Membrane artificielle Polymère Produit alimentaire Saveur Signal électrique Sélectivité
Keyword (en)
Chemical analysis Quantitative analysis Signal analysis Computer aid Biomaterial Measurement sensor Multichannel circuit System design Experimental study Lipids Artificial membrane Polymer Foodstuff Taste Electrical signal Selectivity
Keyword (es)
Análisis químico Análisis cuantitativo Análisis de señal Asistencia ordenador Biomaterial Captador medida Circuito multicanal Concepción sistema Estudio experimental Lípido Membrana artificial Polímero Producto alimenticio Sabor Señal eléctrica Selectividad
Classification
Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A25 Vertebrates: nervous system and sense organs / 002A25A General aspects. Models. Methods

Discipline
Vertebrates : nervous system and sense organs
Origin
Inist-CNRS
Database
PASCAL
INIST identifier
3121834

Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS

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