Mid-infrared technique to forecast cooked puree properties from raw apples: A potential strategy towards sustainability and precision processing.
- DOI
- 10.1016/j.foodchem.2021.129636
- Published
- 2021-03-20
- Container
- Food Chem
- Publisher
- Not recorded
- Open access
- no
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2021.129636,
title = {Mid-infrared technique to forecast cooked puree properties from raw apples: A potential strategy towards sustainability and precision processing.},
author = {Lan W and Renard CMGC and Jaillais B and Buergy A and Leca A and Chen S and Bureau S.},
year = {2021},
journal = {Food Chem},
doi = {10.1016/j.foodchem.2021.129636},
url = {https://doi.org/10.1016/j.foodchem.2021.129636}
}RIS
TY - JOUR TI - Mid-infrared technique to forecast cooked puree properties from raw apples: A potential strategy towards sustainability and precision processing. AU - Lan W AU - Renard CMGC AU - Jaillais B AU - Buergy A AU - Leca A AU - Chen S AU - Bureau S. PY - 2021 JO - Food Chem DO - 10.1016/j.foodchem.2021.129636 UR - https://doi.org/10.1016/j.foodchem.2021.129636 ER -
APA
W, L., CMGC, R., B, J., A, B., A, L., S, C., & S., B. (2021). Mid-infrared technique to forecast cooked puree properties from raw apples: A potential strategy towards sustainability and precision processing.. Food Chem. https://doi.org/10.1016/j.foodchem.2021.129636
Source records
- europe-pmc · retrieved 2026-09-27T08:56:51.713Z
- hal · retrieved 2026-09-27T08:56:51.757Z