Proposal of an index for the objective evaluation of the colour of red table grapes-Reference-Cited by-同舟云学术

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Proposal of an index for the objective evaluation of the colour of red table grapes

Published:1995-01 Issue:4 Volume:28 Page:373-377
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Carreño J.,Martínez A.,Almela L.,Fernández-López J.A.

Publisher

Elsevier BV

Subject

Food Science

Reference26 articles.

1. Utilisation de parametres physiques pour la caracterisation de la véraison des baies de raisin;Abbal;J. Int. Sci. Vigne et Vin,1992

2. Tristimulus measurements (CIELAB 76) of port wine colour;Bakker;Vitis,1986

3. Model wine solutions: colour and composition changes during ageing;Bakker;Vitis,1993

4. Indicators of maturity in apricots using biplot multivariate analysis;Brown;J. Sci Food Agric.,1990

5. Postharvest changes in sugars, acids and color of carambola fruit at various temperatures;Campbell;Hortiscience,1989

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