Quality evaluation of yellow peach chips prepared by explosion puffing drying
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-015-1906-0.pdf
Reference37 articles.
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4. Borràs E, Amigo MJ, Berg F, Boqué R, Busto O (2014) Fast and robust discrimination of almonds (Prunus amygdalus) with respect to their bitterness by using near infrared and partial least squares-discriminant analysis. Food Chem 153:15–19
5. Cagliero C, Bicchi C, Cordero C, Rubiolo P, Sgorbini B, Liberto E (2012) Fast headspace-enantioselective GC-mass spectrometric-multivariate statistical method for routine authentication of flavoured fruit food. Food Chem 132(2):1071–1079
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