Fruit variability impacts puree quality: Assessment on individually processed apples using the visible and near infrared spectroscopy
- DOI
- 10.1016/j.foodchem.2022.133088
- Published
- 2022-10
- Container
- Food Chemistry
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2022.133088,
title = {Fruit variability impacts puree quality: Assessment on individually processed apples using the visible and near infrared spectroscopy},
author = {Weijie Lan and Benoit Jaillais and Songchao Chen and Catherine M.G.C. Renard and Alexandre Leca and Sylvie Bureau},
year = {2022},
journal = {Food Chemistry},
doi = {10.1016/j.foodchem.2022.133088},
url = {https://doi.org/10.1016/j.foodchem.2022.133088}
}RIS
TY - JOUR TI - Fruit variability impacts puree quality: Assessment on individually processed apples using the visible and near infrared spectroscopy AU - Weijie Lan AU - Benoit Jaillais AU - Songchao Chen AU - Catherine M.G.C. Renard AU - Alexandre Leca AU - Sylvie Bureau PY - 2022 JO - Food Chemistry DO - 10.1016/j.foodchem.2022.133088 UR - https://doi.org/10.1016/j.foodchem.2022.133088 ER -
APA
Lan, W., Jaillais, B., Chen, S., Renard, C. M., Leca, A., & Bureau, S. (2022). Fruit variability impacts puree quality: Assessment on individually processed apples using the visible and near infrared spectroscopy. Food Chemistry. https://doi.org/10.1016/j.foodchem.2022.133088
Source records
- crossref · retrieved 2026-09-27T06:26:42.176Z