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Discrimination of astringent and deastringed hard 'Rojo Bri..:

Munera, Sandra ; Aleixos, Nuria ; Besada, Cristina...
Munera, S., Aleixos, N., Besada, C., Gomez-Sanchis, J., Salvador, A., Cubero, S., Talens, P., Blasco, J. (2019). Discrimination of astringent and deastringed hard 'Rojo Brillante' persimmon fruit using a sensory threshold by means of hyperspectral imaging. Journal of Food Engineering, 263, 173-180.. , 2019

Link: https://hdl.handle.net/20.500.11939/6281

RT Journal
T1 <Title>Discrimination of astringent and deastringed hard 'Rojo Brillante' persimmon fruit using a sensory threshold by means of hyperspectral imaging</Title>

UL https://suche.suub.uni-bremen.de/peid=base-ftinstvalenciaia:oai:redivia.gva.es:20.500.11939_6281&Exemplar=1&LAN=DE
				
A1 Munera, Sandra
A1 Aleixos, Nuria
A1 Besada, Cristina
A1 Gómez-Sanchís, Juan
A1 Salvador, Alejandra
A1 Cubero, Sergio
A1 Talens, Pau
A1 Blasco, José
PB Elsevier
YR 2019
K1 Astringency
K1 J11 Handling
K1 transport
K1 storage and protection of plant products
K1 Diospyros kaki
K1 Computer vision
JF Munera, S., Aleixos, N., Besada, C., Gomez-Sanchis, J., Salvador, A., Cubero, S., Talens, P., Blasco, J. (2019). Discrimination of astringent and deastringed hard 'Rojo Brillante' persimmon fruit using a sensory threshold by means of hyperspectral imaging. Journal of Food Engineering, 263, 173-180.
LK http://dx.doi.org/https://hdl.handle.net/20.500.11939/6281
DO https://hdl.handle.net/20.500.11939/6281
SF ELIB - SuUB Bremen

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