Determination of Quality Parameters in Mangetout (Pisum sativum L. ssp. arvense) by Using Vis/Near-Infrared Reflectance Spectroscopy

Pisum sativum L. ssp. arvense, is colloquially called tirabeque or mangetout because it is eaten whole; its pods are recognized as a delicatessen in cooking due to its crunch on the palate and high sweetness. Furthermore, this legume is an important source of protein and antioxidant compounds. Quali...

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Detalles Bibliográficos
Autores principales: García-García, María del Carmen, Martín-Expósito, Emilio, Font, Isabel, Martínez-García, Bárbara del Carmen, Fernández, Juan A., Valenzuela, Juan Luis, Gómez, Pedro, del Río-Celestino, Mercedes
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9185268/
https://www.ncbi.nlm.nih.gov/pubmed/35684734
http://dx.doi.org/10.3390/s22114113

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9185268/
https://www.ncbi.nlm.nih.gov/pubmed/35684734
http://dx.doi.org/10.3390/s22114113

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