Prediction of quality of intact olives by near infrared spectroscopy
Author:
Affiliation:
1. Department of Physiology and Technology of Plant Products, lnstituto de la Grasa ‐CSIC, Sevilla, Spain
2. Department of Food Quality and Characterization, lnstituto de la Grasa ‐CSIC, Sevilla, Spain
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201000372
Reference42 articles.
1. Influence of Fruit Ripening on Olive Oil Quality
2. Nondestructive measurement of fruit and vegetable quality by means of NIR spectroscopy: A review
3. Predicting Brix Values of Stored Apples using Near Infrared Spectra.
4. Robustness of Models Based on NIR Spectra for Sugar Content Prediction in Apples
5. Non-destructive tests on the prediction of apple fruit flesh firmness and soluble solids content on tree and in shelf life
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