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1 Ergebnisse
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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
Discrimination of astringent and deastringed hard 'Rojo Brillante' persimmon fruit using a sensory threshold by means of hyperspectral imaging
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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