☆ 3.9 Article

Non-destructive Analysis of Soluble Sugar Components in Strawberry Fruits Using Near-infrared Spectroscopy

JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI (2009)

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Journal

JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI
Volume 56, Issue 4, Pages 229-235

Publisher

Japanese Society for Food Science and Technology
DOI: 10.3136/nskkk.56.229

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Food Science & Technology

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