Probing the interactions between hardness and sensory of pistachio nuts during storage using principal component analysis

Publication details

Journal : Food Science & Nutrition , vol. 7 , p. 2684–2691 , 2019

International Standard Numbers :
Electronic : 2048-7177

Publication type : Academic article

Contributors : Pourfarzad, Amir; Leufvén, Anders

Issue : 8

Links :
DOI : doi.org/10.1002/fsn3.1124
ARKIV : hdl.handle.net/11250/2640634