Non-invasive quantification of vitamin C, citric acid, and sugar in ‘Valência’ oranges using infrared spectroscopies
Author:
Funder
Fundação de Amparo à Pesquisa do Estado de São Paulo
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-020-04589-x.pdf
Reference43 articles.
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2. Bai J, Baldwin E, McCollum G, Plotto A, Manthey J, Widmer W, Luzio G, Cameron R (2016) Changes in volatile and non-volatile flavor chemicals of “Valencia” orange juice over the harvest seasons. Foods 5(1):4
3. Bicudo TC, Forato LA, Batista LAR, Colnago LA (2005) Study of the conformation of γ-zeins in purified maize protein bodies by FTIR and NMR spectroscopy. Anal Bioanal Chem 383:291–296
4. Bizzani M, Flores DWM, Colnago LA, Ferreira MD (2017) Non-invasive spectroscopic methods to estimate orange firmness, peel thickness, and total pectin content. Microchem J 133:168–174
5. Bobelyn E, Serban AS, Nicu M, Lammertyn J, Nicolai BM, Saeys W (2007) Postharvest quality of apple predicted by NIR-spectroscopy: study of the effect of biological variability on spectra and model performance. Postharvest Biol Technol 55(3):133–143
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