Estimating the sensory qualities of tomatoes using visible and near-infrared spectroscopy and interpretation based on gas chromatography–mass spectrometry metabolomics
Estimating the sensory qualities of tomatoes using visible and near-infrared spectroscopy and interpretation based on gas chromatography–mass spectrometry metabolomics
Authors
Keywords
Sensory attributes, Selectivity ratio, Informative wavelengths, Metabolites, Intercorrelations, Partial least squares regression, Principal component analysis
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