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1 Ergebnisse
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Prediction of the level of astringency in persimmon using v..:
Cortés, Victoria
;
Rodríguez, Alejandro
;
Blasco, José
...
Journal of Food Engineering. 204 (2017) - p. 27-37 , 2017
Link:
https://doi.org/10.1016/j.jfoodeng.2017.02.017
RT Journal T1
Prediction of the level of astringency in persimmon using visible and near-infrared spectroscopy
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.jfoodeng.2017.02.017&Exemplar=1&LAN=DE A1 Cortés, Victoria A1 Rodríguez, Alejandro A1 Blasco, José A1 Rey, Beatriz A1 Besada, Cristina A1 Cubero, Sergio A1 Salvador, Alejandra A1 Talens, Pau A1 Aleixos, Nuria PB Elsevier BV YR 2017 SN 0260-8774 JF Journal of Food Engineering VO 204 SP 27 OP 37 LK http://dx.doi.org/https://doi.org/10.1016/j.jfoodeng.2017.02.017 DO https://doi.org/10.1016/j.jfoodeng.2017.02.017 SF ELIB - SuUB Bremen
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