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Article: Sensing beverage tastes from organic acids separated by capillary electrophoresis and assessed by pattern recognition

TitleSensing beverage tastes from organic acids separated by capillary electrophoresis and assessed by pattern recognition
Authors
Fung, YSGong, FYou, TY
Issue Date2004
PublisherElectrochemical Society of Japan.
Citation
Chemical Sensors, 2004, v. 20 suppl. B, p. 480-481 How to Cite?
Persistent Identifierhttp://hdl.handle.net/10722/69689

 

DC FieldValueLanguage
dc.contributor.authorFung, YSen_HK
dc.contributor.authorGong, Fen_HK
dc.contributor.authorYou, TYen_HK
dc.date.accessioned2010-09-06T06:15:57Z-
dc.date.available2010-09-06T06:15:57Z-
dc.date.issued2004en_HK
dc.identifier.citationChemical Sensors, 2004, v. 20 suppl. B, p. 480-481en_HK
dc.identifier.urihttp://hdl.handle.net/10722/69689-
dc.languageengen_HK
dc.publisherElectrochemical Society of Japan.en_HK
dc.relation.ispartofChemical Sensorsen_HK
dc.rightsChemical Sensors. Copyright © Electrochemical Society of Japan.-
dc.rights© The Electrochemical Society, Inc. [2004]. All rights reserved. Except as provided under U.S. copyright law, this work may not be reproduced, resold, distributed, or modified without the express permission of The Electrochemical Society (ECS). The archival version of this work was published in [insert bibliographic information here-
dc.titleSensing beverage tastes from organic acids separated by capillary electrophoresis and assessed by pattern recognitionen_HK
dc.typeArticleen_HK
dc.identifier.emailFung, YS: ysfung@hku.hken_HK
dc.identifier.emailYou, TY: youty@hkucc.hku.hk-
dc.identifier.authorityFung, YS=rp00697en_HK
dc.identifier.hkuros103685en_HK
dc.identifier.volume20-
dc.identifier.issuesuppl. B-
dc.identifier.spage480-
dc.identifier.epage481-
dc.publisher.placeJapan-

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