A new application of NIR spectroscopy to describe and predict purees quality from the non-destructive apple measurements.
- DOI
- 10.1016/j.foodchem.2019.125944
- Published
- 2020 Apr 25
- Container
- Food chemistry
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2019.125944,
title = {A new application of NIR spectroscopy to describe and predict purees quality from the non-destructive apple measurements.},
author = {Lan W and Jaillais B and Leca A and Renard CMGC and Bureau S},
year = {2020},
journal = {Food chemistry},
doi = {10.1016/j.foodchem.2019.125944},
url = {https://doi.org/10.1016/j.foodchem.2019.125944}
}RIS
TY - JOUR TI - A new application of NIR spectroscopy to describe and predict purees quality from the non-destructive apple measurements. AU - Lan W AU - Jaillais B AU - Leca A AU - Renard CMGC AU - Bureau S PY - 2020 JO - Food chemistry DO - 10.1016/j.foodchem.2019.125944 UR - https://doi.org/10.1016/j.foodchem.2019.125944 ER -
APA
W, L., B, J., A, L., CMGC, R., & S, B. (2020). A new application of NIR spectroscopy to describe and predict purees quality from the non-destructive apple measurements.. Food chemistry. https://doi.org/10.1016/j.foodchem.2019.125944
Source records
- pubmed · retrieved 2026-09-27T10:04:05.097Z