Useful tissues in cabbage head for freshness evaluation...

Food Chemistry 2021 / 03 Vol. 339

Useful tissues in cabbage head for freshness evaluation with visible and near infrared spectroscopy

Nakajima, Shusaku, Genkawa, Takuma, Miyamoto, Aiko, Ikehata, Akifumi
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Volume:
339
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2020.128058
Date:
March, 2021
File:
PDF, 1.16 MB
2021
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