Quantification of enzymatic browning in apple slices applying the fractal texture Fourier image

Author:

Quevedo Roberto,Jaramillo Marcela,Díaz Oscar,Pedreschi Franco,Aguilera José Miguel

Publisher

Elsevier BV

Subject

Food Science

Reference48 articles.

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4. Quantitative characterization of electron micrograph image using fractal feature;Chan;IEEE Transactions on Biomedical Engineering,1995

5. Biochemical study of leaf browning in minimally processed leaves of lettuce (Lactuca sativa L. var. acephala);Degl’Innocenti;Journal of Agricultural and Food Chemistry,2005

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