Use of visible and near-infrared spectroscopy for predicting antioxidant compounds in summer squash (Cucurbita pepo ssp pepo)

✍ Scribed by Blanco-Díaz, María Teresa; Del Río-Celestino, Mercedes; Martínez-Valdivieso, Damián; Font, Rafael

• Book ID: 122127760
• Publisher: Elsevier Science
• Year: 2014
• Tongue: English
• Weight: 685 KB
• Volume: 164
• Category: Article
• ISSN: 0308-8146
• DOI: 10.1016/j.foodchem.2014.05.019