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Near‐infrared spectroscopy for the inline classification and characterization of fruit juices for a product‐customized flash pasteurization

The feasibility of inline classification and characterization of seven fruit juice varieties was investigated by the application of near‐infrared spectroscopy (NIRS) combined with chemometrics. The findings are intended to be used to optimize the flash pasteurization of liquid foods. More precise in...

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Detalles Bibliográficos
Autores principales:	Weishaupt, Imke, Neubauer, Peter, Schneider, Jan
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	John Wiley and Sons Inc. 2022
Materias:	Original Articles
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8907734/ https://www.ncbi.nlm.nih.gov/pubmed/35311170 http://dx.doi.org/10.1002/fsn3.2709

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