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Near-Infrared spectroscopy and hyperspectral imaging for non-destructive quality assessment of cereal grains (2018)

First Author: Caporaso N

Attributed to: REDUCING SODIUM IN THE UK DIET THROUGH FOOD PROCESSING AND INGREDIENT DESIGN funded by BBSRC

Abstract

No abstract provided

Bibliographic Information

Digital Object Identifier: http://dx.doi.org/10.1080/05704928.2018.1425214

Publication URI: http://dx.doi.org/10.1080/05704928.2018.1425214

Type: Journal Article/Review

Parent Publication: Applied Spectroscopy Reviews

Issue: 8