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bioinspired smell and taste sensors=仿生嗅觉与味觉传感技术 🔍
ping wang and qingjun liu and chunsheng wu and k.jimmy hsia and, Ping Wang, Qingjun Liu, Chunsheng Wu, K. Jimmy Hsia, Ping Wang[等编, Ng Wang Pi, Ping Wang[等编, 王平 Springer ; Science Press, 1st ed. 2015, Dordrecht, 2015
英语 [en] · 中文 [zh] · PDF · 56.1MB · 2015 · 📗 未知类型的图书 · 🚀/duxiu/zlibzh · Save
描述
This book discusses the field of bioinspired smell and taste sensors which includes many new areas: sensitive materials, physiological modelling and simulation, and more. Similar to biological chemical sensing systems, bioinspired smell and taste sensors are characterized with fast responsive, high specificity and sensitivity. One of the most important parts of the field is that of sensitive elements originated from biological components, which enable the detection of chemical signals by mimicking the biological mechanisms. This book detailed describes processing, devices, recognition principles of sensitive materials, and concrete realizations. It is written for researchers, engineers and biologists who engages in interdisciplinary research and applications. Dr. Ping Wang is a professor at Zhejiang University, Hangzhou, China. Dr. Qingjun Liu is a professor at Zhejiang University, Hangzhou, China. Dr. Chunsheng Wu is an associated professor at Zhejiang University, Hangzhou, China. Dr. K. Jimmy Hsia is a professor at University of Illinois at Urbana-Champaign, Urbana, USA 本书研究的目标是开发人体感觉器官的替代品, 其突出的特点是能够模拟某些生物体功能, 像人体感觉器官那样工作, 发出信息, 产生响应.仿生嗅觉和味觉传感技术在生命科学和信息科学这一交叉领域具有重要的研究意义和应用前景
备用文件名
zlibzh/no-category/ping wang and qingjun liu and chunsheng wu and k.jimmy hsia and, Ping Wang, Qingjun Liu, Chunsheng Wu, K. Jimmy Hsia, Ping Wang[等编, Ng Wang Pi, Ping Wang[等编, 王平/40829824_117024882.pdf
备选标题
仿生嗅觉与味觉传感技术 : [英文本] = Bioinspired smell and taste sensors
备选标题
40829824
备选作者
Ping Wang; Qingjun Liu; Chunsheng Wu; K. Jimmy Hsia; SpringerLink (Online service)
备选作者
Wang, Ping; Liu, Qingjun; Wu, Chunsheng; Hsia, K. Jimmy
备用出版商
Springer Netherlands : Imprint: Springer
备用出版商
Springer Science + Business Media BV
备用出版商
科学出版社
备用版本
China, People's Republic, China
备用版本
Dordrecht, Beijing, 2015
备用版本
Netherlands, Netherlands
备用版本
Di 1 ban, Beijing, 2016
备用版本
Netherlands, 2015
元数据中的注释
related_files:
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filepath:bioinspired smell and taste sensors=仿生嗅觉与味觉传感技术_40829824.zip — md5:885ebdb2e47024eb341aea2301b60468 — filesize:44851253
filepath:/读秀/读秀4.0/读秀/4.0/数据库02-2/bioinspired smell and taste sensors=仿生嗅觉与味觉传感技术_40829824.zip
备用描述
This book discusses the field of bioinspired℗lsmell and taste sensors which includes many new areas: sensitive materials, physiological modelling and simulation, and more. Similar to biological chemical sensing systems, bioinspired℗lsmell and taste sensors are characterized with fast responsive, high specificity and sensitivity. One of the most important parts of the field is that of sensitive elements originated from biological components, which enable the detection of chemical signals by mimicking the biological mechanisms. This book detailed describes processing, devices, recognition principles of sensitive materials, and concrete realizations. It is written for researchers, engineers and biologists who engages in interdisciplinary research and applications. Dr. Ping Wang is a professor at Zhejiang University, Hangzhou, China. Dr. Qingjun Liu is a professor at Zhejiang University, Hangzhou, China. Dr. Chunsheng Wu is an associated professor at Zhejiang University, Hangzhou, China. Dr. K. Jimmy Hsia is a professor at University of Illinois at Urbana-Champaign, Urbana, USA
备用描述
Keine Beschreibung vorhanden.
Erscheinungsdatum: 14.10.2015
开源日期
2024-06-13
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