A comprehensive study on the quality characteristics of sweet red pepper paste and the evaluation of near-infrared spectroscopy as a rapid alternative tool

Ayvaz H., Temizkan R., Menevseoglu A., Dogan M. A., Nazlim B. A., Gunay E., ...Daha Fazla

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, cilt.249, sa.3, ss.607-618, 2023 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 249 Sayı: 3
  • Basım Tarihi: 2023
  • Doi Numarası: 10.1007/s00217-022-04156-y
  • Dergi Adı: EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, ABI/INFORM, Agricultural & Environmental Science Database, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Chemical Abstracts Core, Compendex, Food Science & Technology Abstracts, Hospitality & Tourism Complete, Hospitality & Tourism Index, Veterinary Science Database
  • Sayfa Sayıları: ss.607-618
  • Anahtar Kelimeler: Infrared, Machine learning, Paste, Quality, Sweet red pepper
  • Çanakkale Onsekiz Mart Üniversitesi Adresli: Evet