Publisher
Springer Nature Singapore
Reference25 articles.
1. https://www.google.com/search?q=quality+determination+of+fruits+and+vegetables+using+the+colour&rlz=1C1CHBD_enIN916IN916&oq=quality+determination+of+fruits+and+vegetables+using+the+colour+&aqs=chrome..69i57.83638j1j7&sourceid=chrome&ie=UTF-8. Accessed March 30 2022
2. Barrett DM, Beaulieu JC, Shewfelt R (2010) Color, flavor, texture, and nutritional quality of fresh-cut fruits and vegetables: desirable levels, instrumental and sensory measurement, and the effects of processing. Crit Rev Food Sci Nutr 50(5):369–389
3. Natarajan S, Ponnusamy V (2021) A review on the organic and non-organic fruits and vegetable detection methods. In: 2021 sixth international conference on wireless communications, signal processing and networking (WiSPNET). pp 1–5: https://doi.org/10.1109/WiSPNET51692.2021.9419397
4. Mitcham B, Cantwell M, Kader A (1996) Methods for determining quality of fresh commodities. Perishs Handl Newsl 85:1–5
5. Merlo F, Suppini S, Maraschi F, Profumo A, Speltini A (2022) A simple and fast multiclass method for determination of steroid hormones in berry fruits, root and leafy vegetables. Talanta Open 5:100081