Analysis of Spectral Characterization and Evolution Mechanisms in the Early Stages of Apple Browning
Author:
Funder
the financial support of the Key R&D Program of Zhejiang Province
Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s11947-024-03457-2.pdf
Reference50 articles.
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5. Beers, R. V., Aernouts, B., Watté, R., Schenk, A., Nicolaï, B., & Saeys, W. (2017). Effect of maturation on the bulk optical properties of apple skin and cortex in the 500–1850 nm wavelength range. Journal of Food Engineering, 214, 79–89. https://doi.org/10.1016/j.jfoodeng.2017.06.013
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