Work

The relationship between perceived freshness and water content of cabbage leaves: A near infrared imaging survey of substance distribution underlying product appearance

Year: 2020

Type: article

Source: LWT

DOI: 10.1016/j.lwt.2020.110523

Authors: Xuan Luo, Tomohiro Masuda, Kazuya Matsubara, Yuji Wada, Akifumi Ikehata

Institutions: Food Research Institute, Zhejiang University, Bunkyo University, Ritsumeikan University

Language: English

Topic: Spectroscopy and Chemometric Analyses

Subfield: Analytical Chemistry

Field: Chemistry

Domain: Physical Sciences

SDG: Zero hunger

Open Access status: green

Funder: Japan Society for the Promotion of Science

Awards: Multisensory integration on food taste, An estimation method for food freshness by visual perception and spectroscopic analysis

OpenAlex ID: W3095016160

FWCI: 0.691

Cites: 29

Cited by: 17

Related to: 10