Open AccessContribution of infrared spectroscopy to evaluate the variability of quality traits of the fresh apples and processed purées
Author(s) -
Weijie Lan,
Benoît Jaillais,
Catherine M.G.C. Renard,
Alexandre Leca,
Sylvie Bureau
Publication year - 2019
Publication title -
hal (le centre pour la communication scientifique directe)
Language(s) - English
Resource type - Conference proceedings
Subject(s) - infrared spectroscopy , quality (philosophy) , infrared , spectroscopy , materials science , optics , chemistry , physics , astronomy , organic chemistry , quantum mechanics
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