Work

Quantification of enzymatic browning kinetics of quince preserved by edible coating using the fractal texture Fourier image

Year: 2015

Type: article

Source: Journal of Food Measurement & Characterization

DOI: 10.1007/s11694-015-9245-4

Authors: Mohammad Noshad, Mohebbat Mohebbi, Elham Ansarifar, Behrooz Alizadeh behbahani

Institution: Ferdowsi University of Mashhad

Language: English

Topic: Postharvest Quality and Shelf Life Management

Subfield: Plant Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2051294250

FWCI: 1.77

Cites: 29

Cited by: 16

Related to: 10