Prediction of the level of astringency in persimmon using visible and near-infrared spectroscopy

Published 2017 View Full Article

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Title
Prediction of the level of astringency in persimmon using visible and near-infrared spectroscopy
Authors
Keywords
Diospyros kaki, Fruit internal quality, Soluble tannins, Near-infrared spectroscopy, Chemometrics
Journal
JOURNAL OF FOOD ENGINEERING
Volume 204, Issue -, Pages 27-37
Publisher
Elsevier BV
Online
2017-02-18
DOI
10.1016/j.jfoodeng.2017.02.017

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