Objective Evaluation of External Quality of Broccoli Heads Using a Computer Vision System
Author:
Affiliation:
1. Graduate School of Agricultural and Life Sciences, The University of Tokyo
2. Data Science Laboratories, NEC Corporation
Publisher
Japan Society for Food Engineering
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://www.jstage.jst.go.jp/article/jsfe/17/4/17_107/_pdf
Reference31 articles.
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3. 3) J. W. Fahey, K. K. Stephenson, K. L. Wade, P. Talalay; Urease from Helicobacter pylori is inactivated by sulforaphane and other isothiocyanates. Biochem. Biophys. Res. Comm., 435, 1-7 (2013).
4. 4) Y. S. Zhang, P. Talalay, C. G. Cho, G. H. Posner; A major inducer of anticarcinogenic protective enzymes from broccoli - isolation and elucidation of structure. PNAS, 89, 2399-2403 (1992).
5. 5) R. L. Shewfelt, E. K. Heaton, K. M. Batal; Nondestructive color measurement of fresh broccoli. J. Food Sci., 49, 1612-1613 (1984).
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