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The relationship between perceived freshness and water content of cabbage leaves: A near infrared imaging survey of substance distribution underlying product appearance
https://repository.naro.go.jp/records/9203
https://repository.naro.go.jp/records/92031c4c7097-a3b8-4c0b-95be-708cbe0d3d57
| Item type | 学術雑誌論文 / Journal Article(1) | |||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 公開日 | 2023-04-07 | |||||||||||
| タイトル | ||||||||||||
| タイトル | The relationship between perceived freshness and water content of cabbage leaves: A near infrared imaging survey of substance distribution underlying product appearance | |||||||||||
| タイトル | ||||||||||||
| タイトル | The relationship between perceived freshness and water content of cabbage leaves: A near infrared imaging survey of substance distribution underlying product appearance | |||||||||||
| 言語 | en | |||||||||||
| 言語 | ||||||||||||
| 言語 | eng | |||||||||||
| 資源タイプ | ||||||||||||
| 資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||||||||
| 資源タイプ | journal article | |||||||||||
| アクセス権 | ||||||||||||
| アクセス権 | metadata only access | |||||||||||
| アクセス権URI | http://purl.org/coar/access_right/c_14cb | |||||||||||
| 著者 |
LUO, Xuan
× LUO, Xuan× 池羽田, 晶文
WEKO
894
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| 書誌情報 |
LWT-Food Science and Technology en : LWT-Food Science and Technology 巻 139, p. 110523-110523, 発行日 2020 |
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| 出版者 | ||||||||||||
| 出版者 | Elsevier | |||||||||||
| ISSN | ||||||||||||
| 収録物識別子タイプ | ISSN | |||||||||||
| 収録物識別子 | 0023-6438 | |||||||||||
| DOI | ||||||||||||
| 識別子タイプ | DOI | |||||||||||
| 関連識別子 | 10.1016/j.lwt.2020.110523 | |||||||||||
| 情報源 | ||||||||||||
| 関連名称 | C30202011160004-SC30202102020004 | |||||||||||
| 関連サイト | ||||||||||||
| 識別子タイプ | DOI | |||||||||||
| 関連識別子 | http://dx.doi.org/10.1016/j.lwt.2020.110523 | |||||||||||
| 関連名称 | LWT-Food Science and Technology | |||||||||||
