Evaluation of penetration depth for a NIR hyperspectral system at different wavelengths and on different matrices

Autor: Oliveri, P, Malegori, C, Boggiani, Ma, Casale, M

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3710::3f2caf4eed5359864c76d632caab5ade
http://hdl.handle.net/11567/962872

An in-depth study of cheese ripening by means of NIR hyperspectral imaging: Spatial mapping of dehydration, proteolysis and lipolysis.

Autor: Malegori C; DIFAR Department of Pharmacy, University of Genova, Genova, Italy., Oliveri P; DIFAR Department of Pharmacy, University of Genova, Genova, Italy. Electronic address: oliveri@difar.unige.it., Mustorgi E; DIFAR Department of Pharmacy, University of Genova, Genova, Italy., Boggiani MA; DeFENS Department of Food Environmental and Nutritional Science, University of Milano, Milano, Italy., Pastorini G; Caseificio Val d'Aveto, Rezzoaglio, GE, Italy., Casale M; DIFAR Department of Pharmacy, University of Genova, Genova, Italy.

Publikováno v: Food chemistry [Food Chem] 2021 May 01; Vol. 343, pp. 128547. Date of Electronic Publication: 2020 Nov 07.