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Food Chemistry 2020 / 10

Estimating the sensory qualities of tomatoes using visible and near-infrared spectroscopy and interpretation based on gas chromatography–mass spectrometry metabolomics

Li, Xinyue, Tsuta, Mizuki, Hayakawa, Fumiyo, Nakano, Yuko, Kazami, Yukari, Ikehata, Akifumi
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Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2020.128470
Date:
October, 2020
File:
PDF, 184 KB
2020
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