Exploring the use of portable infrared spectroscopy as a quality assurance tool for the Australian Native/Traditional food industry: a case study on finger lime (Citrus australasica)

被引：0

作者：

Nastasi, Joseph Robert ^{[1
]}

Perry, Keely Rose ^{[1
,2
]}

Alagappan, Shanmugam ^{[3
]}

Kolobaric, Adam ^{[3
]}

King, Jade Mia ^{[4
,5
]}

Hoffman, Eleanor W. ^{[1
,6
]}

Fitzgerald, Melissa A. ^{[7
]}

Cozzolino, Daniel ^{[2
]}

机构：

[1] School of Agriculture and Food Sustainability, The University of Queensland, Brisbane,QLD, Australia

[2] Australian Institute for Bioengineering and Nanotechnology (AIBN), The University of Queensland, Brisbane,QLD, Australia

[3] Centre for Nutrition and Food Sciences (CNAFS), Queensland Alliance for Agriculture and Food Innovation (QAAFI), Brisbane,QLD,4072, Australia

[4] Green Valley Fingerlimes, Peachester,QLD, Australia

[5] Australian Native Fingerlime Alliance (ANFA), Peachester,QLD, Australia

[6] Department of Horticultural Science, Stellenbosch University, Stellenbosch, South Africa

[7] College of Agriculture, University of Al Dhaid, Sharjah, United Arab Emirates

来源：

International Journal of Food Science and Technology | / 59卷 / 10期

关键词：

D O I：

暂无

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学科分类号：

摘要：

Food chemistry - Infrared spectroscopy - Near infrared spectroscopy

引用

页码：7570 / 7579