Use of visible and near-infrared spectroscopy for predicting antioxidant compounds in summer squash (Cucurbita pepo ssp pepo)

  1. Blanco-Díaz, M.T.
  2. Del Río-Celestino, M.
  3. Martínez-Valdivieso, D.
  4. Font, R.
Revue:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Année de publication: 2014

Volumen: 164

Pages: 301-308

Type: Article

DOI: 10.1016/J.FOODCHEM.2014.05.019 GOOGLE SCHOLAR
La source de données: Scopus