Effect of both homogenisation and storage on the spectra of red grapes and on the measurement of total anthocyanins, total soluble solids and pH by visual near infrared spectroscopy

Journal of Near Infrared Spectroscopy

Volumn 13, Issue 4, 2005, Pages 213-223

  Cozzolino, D ^a   Cynkar, W U ^a   Dambergs, R G ^a   Janik, L ^a   Gishen, M ^a  

^a NONE

Author keywords

Freezing; Grapes; Homogenisation; Near infrared spectroscopy; NIR; pH; Storage; Total anthocyanins; Vis; Visible

Indexed keywords

EID: 30944467409     PISSN: 09670335     EISSN: None     Source Type: Journal    
DOI: 10.1255/jnirs.539     Document Type: Article

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