@article{oai:repository.naro.go.jp:00009128,
 author = {李, 心悦 and LI, Xinyue and 蔦, 瑞樹 and TSUTA, Mizuki and 早川, 文代 and HAYAKAWA, Fumiyo and 中野, 優子 and NAKANO, Yuko and 風見, 由香利 and KAZAMI, Yukari and 池羽田, 晶文 and IKEHATA, Akifumi},
 journal = {Food Chemistry, Food Chemistry},
 month = {},
 pages = {128470--128470},
 title = {Estimating the sensory qualities of tomatoes using visible and near-infrared spectroscopy and interpretation based on gas chromatography–mass spectrometry metabolomics},
 volume = {343},
 year = {2021},
 yomi = {リ, シンユェ and ツタ, ミズキ and ハヤカワ, フミヨ and ナカノ, ユウコ and カザミ, ユカリ and イケハタ, アキフミ}
}