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    • Estimating sensory properties of common beans (Phaseolus vulgaris L.) by near infrared spectroscopy 

      Plans Pujolràs, Marçal; Simó Cruanyes, Joan; Casañas Artigas, Francesc; Romero del Castillo Shelly, Mª del Rosario; Rodriguez Saona, Luis; Sabaté Reboll, José (2014-01-15)
      Restricted access - publisher's policy
      Near infrared spectroscopy (NIRS) has been widely used to determine food chemical composition and to a lesser extent to evaluate sensory properties. Because sample preparation is relatively simple, NIRS is especially ...