The firmness of stored tomatoes (cv. Tradiro). 2. Kinetic and Near Infrared models to describe pectin degrading enzymes and firmness loss

C. van Dijk, C.G. Boeriu, T. Stolle-Smits, L.M.M. Tijskens

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37 Citations (Scopus)

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Biochemistry, Genetics and Molecular Biology

Food Science