Mancini, M.; Mazzoni, L.; Gagliardi, F.; Balducci, F.; Duca, D.; Toscano, G.; Mezzetti, B.; Capocasa, F.
Application of the Non-Destructive NIR Technique for the Evaluation of Strawberry Fruits Quality Parameters. Foods 2020, 9, 441.
https://doi.org/10.3390/foods9040441
AMA Style
Mancini M, Mazzoni L, Gagliardi F, Balducci F, Duca D, Toscano G, Mezzetti B, Capocasa F.
Application of the Non-Destructive NIR Technique for the Evaluation of Strawberry Fruits Quality Parameters. Foods. 2020; 9(4):441.
https://doi.org/10.3390/foods9040441
Chicago/Turabian Style
Mancini, Manuela, Luca Mazzoni, Francesco Gagliardi, Francesca Balducci, Daniele Duca, Giuseppe Toscano, Bruno Mezzetti, and Franco Capocasa.
2020. "Application of the Non-Destructive NIR Technique for the Evaluation of Strawberry Fruits Quality Parameters" Foods 9, no. 4: 441.
https://doi.org/10.3390/foods9040441
APA Style
Mancini, M., Mazzoni, L., Gagliardi, F., Balducci, F., Duca, D., Toscano, G., Mezzetti, B., & Capocasa, F.
(2020). Application of the Non-Destructive NIR Technique for the Evaluation of Strawberry Fruits Quality Parameters. Foods, 9(4), 441.
https://doi.org/10.3390/foods9040441
