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Background our taste perception builds on both chemical and physiological foundations, plays an important role in food flavor, including fruit, beer, wine and beverage. A reliable and unified sourness standard and sourness conversion method for researchers and food enterprises are necessary to obtain comparable conclusions and attractive food goods. Results This study established an optimized organic acids sensory sourness analysis and sourness conversion method based on the sour sensory difference strength curves, which consisted of the absolute threshold value and sensory difference threshold values. Defining absolute threshold value of citric acid sourness as 1, sourness could be obtained by the curve. With a logarithmic curve form, the acid's sourness indexes (AI) were calculated as 1, 0.74, 0.77, 1.31, and 1.21 for the citric, malic, fumaric, lactic and tartaric acid samples, respectively. Consequently, each acid sourness and concentration could be obtained and converted. Single‐acid and mixed‐acids sourness comparison evaluation implied that the novel method was more accurate (91.7‐100%) than the hydrogen ion concentration method. Conclusion The novel sourness determination and conversion equation would provide more practical sourness standard and calculation method references in food sensory areas, especially in the sour taste application.
Yuezhong Mao; Shiyi Tian; Yumei Qin; Shiwen Cheng. An optimized organic acid human sensory sourness analysis method. Journal of the Science of Food and Agriculture 2021, 1 .
AMA StyleYuezhong Mao, Shiyi Tian, Yumei Qin, Shiwen Cheng. An optimized organic acid human sensory sourness analysis method. Journal of the Science of Food and Agriculture. 2021; ():1.
Chicago/Turabian StyleYuezhong Mao; Shiyi Tian; Yumei Qin; Shiwen Cheng. 2021. "An optimized organic acid human sensory sourness analysis method." Journal of the Science of Food and Agriculture , no. : 1.
A novel quantitative approach of multidimensional interactive sensing based on information entropy was developed for the rapid determination of rice quality. Electronic tongue with multi-metal sensor array was employed. Physicochemical indexes including chalkiness, gel consistency, amylose, protein, starch and total metal element content which are the major indicators for rice quality were analyzed. Wavelet packet decomposition and fast Fourier transform were used for the decomposition and transformation of the original voltammetric signal. The square color block diagram and the dial color block diagram were used for the characterization. The multidimensional interaction matrix was constructed by information entropy. CNN model, BpNN model and the federated model (CNN + BpNN) were established to the quantitative prediction for the physicochemical indexes of rice. Compared with CNN and BpNN model, the accuracies of CNN + BpNN model were the highest. The training accuracies and prediction accuracies of CNN + BpNN with MMxI-3 as the input for all physicochemical indexes were 84.3 %~92.0 % and 81.9 %~89.5 % respectively, which were higher than those of other multidimensional interaction matrices as well as the original characteristic matrix as the input. Results indicated that the multidimensional interaction matrix contained more quantitative information in the sensor array for physicochemical components. In conclusion, the combination of the federated model and multidimensional interaction matrix for electronic tongue sensor array could be used as an effective approach for the quantification of rice quality.
Lin Lu; Zhanqiang Hu; Xianqiao Hu; Jianzhong Han; Zhiwei Zhu; Shiyi Tian; Zhongxiu Chen. Quantitative approach of multidimensional interactive sensing for rice quality using electronic tongue sensor array based on information entropy. Sensors and Actuators B: Chemical 2020, 329, 129254 .
AMA StyleLin Lu, Zhanqiang Hu, Xianqiao Hu, Jianzhong Han, Zhiwei Zhu, Shiyi Tian, Zhongxiu Chen. Quantitative approach of multidimensional interactive sensing for rice quality using electronic tongue sensor array based on information entropy. Sensors and Actuators B: Chemical. 2020; 329 ():129254.
Chicago/Turabian StyleLin Lu; Zhanqiang Hu; Xianqiao Hu; Jianzhong Han; Zhiwei Zhu; Shiyi Tian; Zhongxiu Chen. 2020. "Quantitative approach of multidimensional interactive sensing for rice quality using electronic tongue sensor array based on information entropy." Sensors and Actuators B: Chemical 329, no. : 129254.
The use of baker’s yeast to reduce ethyl 2-oxo-4-phenylbutyrate (EOPB) in conventional biphasic systems is hindered by low productivities due to mass transfer resistance between the biocatalyst and the substrate partitioned into two different phases. To overcome the limitation, a new reaction-separation coupling process (RSCP) was configured in this study, based on the novel thermosensitive ionic liquids (ILs) with polyoxyethylene-tail. The solubility of ILs in common solvents was investigated to configure the unique thermosensitive ionic liquids–solvent biphasic system (TIBS) in which the reduction was performed. [(CH3)2N(C2H5)(CH2CH2O)2H][PF6] (c2) in 1,2-dimethoxyethane possesses the thermosensitive function of homogeneous at lower temperatures and phase separating at higher temperatures. The phase transformation temperature (PTT) of the mixed system of c2/1,2-dimethoxyethane (v/v, 5:18) was about 33 °C. The bioreaction takes place in a “homogeneous” liquid phase at 30 °C. At the end of each reduction run, the system temperature is increased upon to the PTT, while c2 is separated from 1,2-dimethoxyethane with turning the system into two phases. The enantiomeric excesses (e.e.) of ethyl (R)-2-hydroxy-4-phenylbutyrate ((R)-EHPB) increased about 25~30% and the yield of ethyl-2-hydroxy-4-phenylbutyrate (EHPB) increased 35% in TIBS, compared with the reduction in 1,2-dimethoxyethane. It is expected that the TIBS established in this study could provide many future opportunities in the biocatalysis.
Yuexi Yang; Yugang Shi; Lifang Feng; Shiyi Tian. Coupling of Bioreaction and Separation via Novel Thermosensitive Ionic Liquids Applied in the Baker’s Yeast-Catalyzed Reduction of Ethyl 2-oxo-4-phenylbutyrate. Molecules 2020, 25, 2056 .
AMA StyleYuexi Yang, Yugang Shi, Lifang Feng, Shiyi Tian. Coupling of Bioreaction and Separation via Novel Thermosensitive Ionic Liquids Applied in the Baker’s Yeast-Catalyzed Reduction of Ethyl 2-oxo-4-phenylbutyrate. Molecules. 2020; 25 (9):2056.
Chicago/Turabian StyleYuexi Yang; Yugang Shi; Lifang Feng; Shiyi Tian. 2020. "Coupling of Bioreaction and Separation via Novel Thermosensitive Ionic Liquids Applied in the Baker’s Yeast-Catalyzed Reduction of Ethyl 2-oxo-4-phenylbutyrate." Molecules 25, no. 9: 2056.
The rapid and non-destructive detection of mechanical damage to fruit during postharvest supply chains is important for monitoring fruit deterioration in time and optimizing freshness preservation and packaging strategies. As fruit is usually packed during supply chain operations, it is difficult to detect whether it has suffered mechanical damage by visual observation and spectral imaging technologies. In this study, based on the volatile substances (VOCs) in yellow peaches, the electronic nose (e-nose) technology was applied to non-destructively predict the levels of compression damage in yellow peaches, discriminate the damaged fruit and predict the time after the damage. A comparison of the models, established based on the samples at different times after damage, was also carried out. The results show that, at 24 h after damage, the correct answer rate for identifying the damaged fruit was 93.33%, and the residual predictive deviation in predicting the levels of compression damage and the time after the damage, was 2.139 and 2.114, respectively. The results of e-nose and gas chromatography-mass spectrophotometry (GC–MS) showed that the VOCs changed after being compressed—this was the basis of the e-nose detection. Therefore, the e-nose is a promising candidate for the detection of compression damage in yellow peach.
Xiangzheng Yang; Jiahui Chen; Lianwen Jia; Wangqing Yu; Da Wang; Wenwen Wei; Shaojia Li; Shiyi Tian; Di Wu. Rapid and Non-Destructive Detection of Compression Damage of Yellow Peach Using an Electronic Nose and Chemometrics. Sensors 2020, 20, 1866 .
AMA StyleXiangzheng Yang, Jiahui Chen, Lianwen Jia, Wangqing Yu, Da Wang, Wenwen Wei, Shaojia Li, Shiyi Tian, Di Wu. Rapid and Non-Destructive Detection of Compression Damage of Yellow Peach Using an Electronic Nose and Chemometrics. Sensors. 2020; 20 (7):1866.
Chicago/Turabian StyleXiangzheng Yang; Jiahui Chen; Lianwen Jia; Wangqing Yu; Da Wang; Wenwen Wei; Shaojia Li; Shiyi Tian; Di Wu. 2020. "Rapid and Non-Destructive Detection of Compression Damage of Yellow Peach Using an Electronic Nose and Chemometrics." Sensors 20, no. 7: 1866.
Binary nanocomposite has become an excellent modification material for sensors and biosensors, which is superior to single nanomaterial. Multiple electrochemical sensors with four types of binary nanocomposites and biosensors with four biological elements were presented in the application of food safety. Different sensors for the detection of the same food analyte were contrasted. The synergistic effects and interactions of nanocomposites, and analytical performance of modified (bio)sensors are elaborated. The future perspectives for binary nanocomposites used on food (bio)sensors are discussed.
Lin Lu; Xianqiao Hu; Zhiwei Zhu; Dan Li; Shiyi Tian; Zhongxiu Chen. Review—Electrochemical Sensors and Biosensors Modified with Binary Nanocomposite for Food Safety. Journal of The Electrochemical Society 2020, 167, 037512 .
AMA StyleLin Lu, Xianqiao Hu, Zhiwei Zhu, Dan Li, Shiyi Tian, Zhongxiu Chen. Review—Electrochemical Sensors and Biosensors Modified with Binary Nanocomposite for Food Safety. Journal of The Electrochemical Society. 2020; 167 (3):037512.
Chicago/Turabian StyleLin Lu; Xianqiao Hu; Zhiwei Zhu; Dan Li; Shiyi Tian; Zhongxiu Chen. 2020. "Review—Electrochemical Sensors and Biosensors Modified with Binary Nanocomposite for Food Safety." Journal of The Electrochemical Society 167, no. 3: 037512.
The stomach is a major digestive organ of the human body that plays a role in storing, mixing, reducing chylous particles and breaking down ingested foods. This study established a new artificial gastric digestive system (AGDS) with a human stomach shape and structure by a 3D digital technology. Two sets of symmetrical rollers and one set of contrary movement of the roller were used to simulate the peristalsis of the stomach, and a pH-stat workstation was applied to control the pH. The force, pepsin and gastric juice secretion, gastric emptying and pH changes of AGDS were tacked and validated. Besides, the digestion behavior of α-lactalbumin using AGDS model, static model and semi-dynamic model (pH and enzyme changes) were studied. The results showed that the hydrolysis and morphology of protein, peptide and amino acids accumulation obtained by AGDS were different from the static digestion and semi-dynamic digestion models, indicating pH and gastric motility had certain effect on protein hydrolysis, particularly in the pepsin activity changes at early stage of digestion. AGDS, verified by mechanical analysis and in vitro digestion experiments, indicated that it can provide α-LA protein solution with a true and reliable digestion profile in the stomach, and can be used as a potential dynamic gastric digestion model for the food development.
Weilin Liu; Danyu Fu; Xinjie Zhang; Jieyu Chai; Shiyi Tian; Jianzhong Han. Development and validation of a new artificial gastric digestive system. Food Research International 2019, 122, 183 -190.
AMA StyleWeilin Liu, Danyu Fu, Xinjie Zhang, Jieyu Chai, Shiyi Tian, Jianzhong Han. Development and validation of a new artificial gastric digestive system. Food Research International. 2019; 122 ():183-190.
Chicago/Turabian StyleWeilin Liu; Danyu Fu; Xinjie Zhang; Jieyu Chai; Shiyi Tian; Jianzhong Han. 2019. "Development and validation of a new artificial gastric digestive system." Food Research International 122, no. : 183-190.
The aim of this study was to use an electronic nose set up in our lab to detect and predict the freshness of pork, beef and mutton. Three kinds of freshness, including fresh, sub-fresh and putrid, was established by human sensory evaluation and was used as a reference for the electronic nose’s discriminant factor analysis. The principal component analysis results showed the electronic nose could distinguish well pork, beef and mutton samples with different storage times. In the PCA figures, three kinds of meats samples all presented an approximate parabola trend during 7 days’ storage time. The discriminant factor analysis showed electronic nose could distinguish and judge well the freshness of samples (accuracy was 89.5%, 84.2% and 94.7% for pork, beef and mutton, respectively). Therefore, the electronic nose is promising for meat fresh detection application.
Jun Chen; Juanhong Gu; Rong Zhang; Yuezhong Mao; Shiyi Tian. Freshness Evaluation of Three Kinds of Meats Based on the Electronic Nose. Sensors 2019, 19, 605 .
AMA StyleJun Chen, Juanhong Gu, Rong Zhang, Yuezhong Mao, Shiyi Tian. Freshness Evaluation of Three Kinds of Meats Based on the Electronic Nose. Sensors. 2019; 19 (3):605.
Chicago/Turabian StyleJun Chen; Juanhong Gu; Rong Zhang; Yuezhong Mao; Shiyi Tian. 2019. "Freshness Evaluation of Three Kinds of Meats Based on the Electronic Nose." Sensors 19, no. 3: 605.
This study’s aim is to establish a new sensory sweetness definition and conversion method for five sugars. A “closed-type” question based on triangle test and paired comparison was used for sensory evaluation. The absolute threshold and nine sensory difference threshold values were determined and used to generate a sweet sensory difference strength curve. Defining absolute threshold of sucrose sweetness as 1, the sucrose sweetness at any concentration could be calculated via the curve. After taking the logarithm of each curve, sweetness index was calculated as 1, 1.12, 0.94, 1.29, and 1.25 for sucrose, glucose, fructose, lactose and maltose, respectively. Based on this, each sugar concentration and sweetness could be converted and calculated. Single sugar and mixed-sugars sweetness comparison experiments verified the new sweetness index and sweetness values were more accurate (83.3–100%) than those reported in previous studies. Therefore, this new definition and conversion method established more reliable references for sweet taste sensory applications.
Yuezhong Mao; Shiyi Tian; Yumei Qin; Jianzhong Han. A new sensory sweetness definition and sweetness conversion method of five natural sugars, based on the Weber-Fechner Law. Food Chemistry 2018, 281, 78 -84.
AMA StyleYuezhong Mao, Shiyi Tian, Yumei Qin, Jianzhong Han. A new sensory sweetness definition and sweetness conversion method of five natural sugars, based on the Weber-Fechner Law. Food Chemistry. 2018; 281 ():78-84.
Chicago/Turabian StyleYuezhong Mao; Shiyi Tian; Yumei Qin; Jianzhong Han. 2018. "A new sensory sweetness definition and sweetness conversion method of five natural sugars, based on the Weber-Fechner Law." Food Chemistry 281, no. : 78-84.
A broad-spectrum sweet taste sensor based on Ni(OH)2/Ni electrode was fabricated by the cyclic voltammetry technique. This sensor can be directly used to detect natural sweet substances in 0.1 M NaOH solution by chronoamperometry method. The current value measured by the sensor shows a linear relationship with the concentration of glucose, sucrose, fructose, maltose, lactose, xylitol, sorbitol, and erythritol (R2 = 0.998, 0.983, 0.999, 0.989, 0.985, 0.990, 0.991, and 0.985, respectively). Moreover, the characteristic value of this sensor is well correlated with the concentration and relative sweetness of eight sweet substances. The good correlation between the characteristic value of six fruit samples measured by the sensor and human sensory sweetness measured by sensory evaluation (correlation coefficient = 0.95) indicates that it can reflect the sweetness of fruits containing several sweet substances. In addition, the sensor also exhibits good long-term stability over 40 days (signal ratio fluctuation ranges from 91.5% to 116.2%). Thus, this broad-spectrum sensor is promising for sweet taste sensory application.
Yuezhong Mao; Shiyi Tian; Shuanglin Gong; Yumei Qin; Jianzhong Han; Shaoping Deng. A Broad-Spectrum Sweet Taste Sensor Based on Ni(OH)2/Ni Electrode. Sensors 2018, 18, 2758 .
AMA StyleYuezhong Mao, Shiyi Tian, Shuanglin Gong, Yumei Qin, Jianzhong Han, Shaoping Deng. A Broad-Spectrum Sweet Taste Sensor Based on Ni(OH)2/Ni Electrode. Sensors. 2018; 18 (9):2758.
Chicago/Turabian StyleYuezhong Mao; Shiyi Tian; Shuanglin Gong; Yumei Qin; Jianzhong Han; Shaoping Deng. 2018. "A Broad-Spectrum Sweet Taste Sensor Based on Ni(OH)2/Ni Electrode." Sensors 18, no. 9: 2758.
Acarbose and voglibose are the most widely used diabetes drugs as glycosidase inhibitors. In this study, the use of these two inhibitors significantly increased the content of starch in large intestine, and altered the concentration of short-chain fatty acids (SCFAs) by affecting the intestinal microbiota. However, there are some differences in the intestinal microbiome of the two groups of mice, mainly in bacteria such as Bacteroidaceae bacteroides and Desulfovibrionaceae desulfovibrio. The productions of acetate and propionate in caecum in voglibose group were significantly higher than those in acarbose group and two kinds of glycosidase inhibitors were close in the production of butyrate in caecum. The Tax4Fun analysis based on Kyoto Encyclopedia of Genes and Genomes (KEGG) data indicated that different productions of acetate and propionate between acarbose group and voglibose group may be related to 2-oxoisovalerate dehydrogenase and pyruvate oxidase. In addition, in-vitro experiments suggested that voglibose had less effect on epithelial cells than acarbose after direct stimulation. According to the recent researches of SCFAs produced by intestinal microbiota, our comparative study shown higher concentration of these beneficial fatty acids in the lumen of voglibose-treated mice, which implied a lower level of inflammation.
Guo-Dong Xu; Lei Cai; Yi-Shu Ni; Shi-Yi Tian; Ying-Qi Lu; Li-Na Wang; Lian-Lian Chen; Wen-Ya Ma; Shao-Ping Deng. Comparisons of Effects on Intestinal Short-Chain Fatty Acid Concentration after Exposure of Two Glycosidase Inhibitors in Mice. Biological & Pharmaceutical Bulletin 2018, 41, 1024 -1033.
AMA StyleGuo-Dong Xu, Lei Cai, Yi-Shu Ni, Shi-Yi Tian, Ying-Qi Lu, Li-Na Wang, Lian-Lian Chen, Wen-Ya Ma, Shao-Ping Deng. Comparisons of Effects on Intestinal Short-Chain Fatty Acid Concentration after Exposure of Two Glycosidase Inhibitors in Mice. Biological & Pharmaceutical Bulletin. 2018; 41 (7):1024-1033.
Chicago/Turabian StyleGuo-Dong Xu; Lei Cai; Yi-Shu Ni; Shi-Yi Tian; Ying-Qi Lu; Li-Na Wang; Lian-Lian Chen; Wen-Ya Ma; Shao-Ping Deng. 2018. "Comparisons of Effects on Intestinal Short-Chain Fatty Acid Concentration after Exposure of Two Glycosidase Inhibitors in Mice." Biological & Pharmaceutical Bulletin 41, no. 7: 1024-1033.
This paper deals with a novel visualized attributive analysis approach for characterization and quantification of rice taste flavor attributes (softness, stickiness, sweetness and aroma) employing a multifrequency large-amplitude pulse voltammetric electronic tongue. Data preprocessing methods including Principal Component Analysis (PCA) and Fast Fourier Transform (FFT) were provided. An attribute characterization graph was represented for visualization of the interactive response in which each attribute responded by specific electrodes and frequencies. The model was trained using signal data from electronic tongue and attribute scores from artificial evaluation. The correlation coefficients for all attributes were over 0.9, resulting in good predictive ability of attributive analysis model preprocessed by FFT. This approach extracted more effective information about linear relationship between electronic tongue and taste flavor attribute. Results indicated that this approach can accurately quantify taste flavor attributes, and can be an efficient tool for data processing in a voltammetric electronic tongue system.
Lin Lu; Xianqiao Hu; Shiyi Tian; Shaoping Deng; Zhiwei Zhu. Visualized attribute analysis approach for characterization and quantification of rice taste flavor using electronic tongue. Analytica Chimica Acta 2016, 919, 11 -19.
AMA StyleLin Lu, Xianqiao Hu, Shiyi Tian, Shaoping Deng, Zhiwei Zhu. Visualized attribute analysis approach for characterization and quantification of rice taste flavor using electronic tongue. Analytica Chimica Acta. 2016; 919 ():11-19.
Chicago/Turabian StyleLin Lu; Xianqiao Hu; Shiyi Tian; Shaoping Deng; Zhiwei Zhu. 2016. "Visualized attribute analysis approach for characterization and quantification of rice taste flavor using electronic tongue." Analytica Chimica Acta 919, no. : 11-19.
One hundred twenty indica rice samples were determined by electronic tongue and electronic nose. The potential of the combinational approaches of electronic tongue and nose for rice analysis, with the aim of differentiating conventional and hybrid rice, was investigated. Principal component analysis (PCA) and locally linear embedding (LLE) were used to preprocess data from electronic systems. Support vector machine (SVM) model and K-nearest neighbors (KNN) model were established with the values from PCA and LLE algorithms as attributes. For the combination of electronic tongue and nose, the prediction accuracies of PCA-SVM, PCA-KNN, LLE-SVM, and LLE-KNN models were 55, 55, 85, and 80 %. The LLE-based models achieved better prediction accuracies than PCA-based models. These results demonstrated that LLE algorithm coupled with SVM or KNN for the combined electronic signals was effective in extracting and analyzing features for detecting rice. The LLE-SVM model achieved a little higher accuracy than the LLE-KNN model. It can be concluded that the combination of electronic systems coupled with LLE-based model have a great potential in the prediction of rice types.
Lin Lu; Shaoping Deng; Zhiwei Zhu; Shiyi Tian. Classification of Rice by Combining Electronic Tongue and Nose. Food Analytical Methods 2014, 8, 1893 -1902.
AMA StyleLin Lu, Shaoping Deng, Zhiwei Zhu, Shiyi Tian. Classification of Rice by Combining Electronic Tongue and Nose. Food Analytical Methods. 2014; 8 (8):1893-1902.
Chicago/Turabian StyleLin Lu; Shaoping Deng; Zhiwei Zhu; Shiyi Tian. 2014. "Classification of Rice by Combining Electronic Tongue and Nose." Food Analytical Methods 8, no. 8: 1893-1902.
Guangying Zhao; Jianfeng Huang; Shiyi Tian; Shaoping Deng. [Detection of pathogenic Vibrio by smartongue]. ACTA MICROBIOLOGICA SINICA 2010, 50, 1 .
AMA StyleGuangying Zhao, Jianfeng Huang, Shiyi Tian, Shaoping Deng. [Detection of pathogenic Vibrio by smartongue]. ACTA MICROBIOLOGICA SINICA. 2010; 50 (1):1.
Chicago/Turabian StyleGuangying Zhao; Jianfeng Huang; Shiyi Tian; Shaoping Deng. 2010. "[Detection of pathogenic Vibrio by smartongue]." ACTA MICROBIOLOGICA SINICA 50, no. 1: 1.
A novel electrochemical method, multifrequency large amplitude pulse voltammetry (MLAPV) for electronic tongue was introduced in this paper. It was constructed by several large amplitude pulse voltammetry (LAPV) with deferent step length. The applied waveform of MLAPV comprises three individual frequency segments, 1 Hz, 10 Hz and 100 Hz. The electronic tongue based on MLAPV was constructed by several metallic working electrodes, such as platinum, gold, titanium, nickel, palladium, a Ag/AgCl reference electrode and a pillar platinum electrode as counter electrode for standard three-electrode systems. Principal component analysis (PCA), a kind of multivariate data analysis (MVDA) was used for processing the data from the electronic tongue. In the present study, six Chinese distilled spirits and seven Longjing teas were analyzed by the electronic tongue based on MLAPV and were successfully discriminated by the working electrodes at different frequency segments. The results showed that frequency segments on the working electrode played a key role in discriminating various samples. MLAPV made the same metallic working electrodes have different separation ability at each segments. Better discrimination ability can be achieved by the combination of working electrodes with specific frequency segments. The present work showed that MLAPV is a useful method to reveal the specific frequency segment for each working electrode in various analysis systems.
Shi-Yi Tian; Shao-Ping Deng; Zhong-Xiu Chen. Multifrequency large amplitude pulse voltammetry: A novel electrochemical method for electronic tongue. Sensors and Actuators B: Chemical 2007, 123, 1049 -1056.
AMA StyleShi-Yi Tian, Shao-Ping Deng, Zhong-Xiu Chen. Multifrequency large amplitude pulse voltammetry: A novel electrochemical method for electronic tongue. Sensors and Actuators B: Chemical. 2007; 123 (2):1049-1056.
Chicago/Turabian StyleShi-Yi Tian; Shao-Ping Deng; Zhong-Xiu Chen. 2007. "Multifrequency large amplitude pulse voltammetry: A novel electrochemical method for electronic tongue." Sensors and Actuators B: Chemical 123, no. 2: 1049-1056.