Prediction of the level of astringency in persimmon using visible and near-infrared spectroscopy
Early control of fruit quality requires reliable and rapid determination techniques. Therefore, the food industry has a growing interest in non-destructive methods such as spectroscopy. The aim of this study was to evaluate the feasibility of visible and near-infrared (NIR) spectroscopy, in combinat...
| Main Authors: | , , , , , , , , |
|---|---|
| Format: | Artículo preliminar |
| Language: | Inglés |
| Published: |
Elsevier
2017
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| Subjects: | |
| Online Access: | http://hdl.handle.net/20.500.11939/5727 http://www.sciencedirect.com/science/article/pii/S0260877417300626 |
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