Fruit variability impacts puree quality: Assessment on individually processed apples using the visible and near infrared spectroscopy
Weijie Lan, Benoît Jaillais, Songchao Chen, Catherine M.G.C. Renard, Alexandre Leca, Sylvie Bureau
Topics & Concepts
Titratable acidFood scienceCultivarChemistryInfrared spectroscopyNear-infrared spectroscopyHorticultureBiologyOrganic chemistryNeuroscienceSpectroscopy and Chemometric AnalysesPhytochemicals and Antioxidant ActivitiesAdvanced Chemical Sensor Technologies