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

dc.contributor.authorHabibi Najafi, Mohammad B
dc.contributor.authorLeufvén, Anders
dc.contributor.authorEdalatian Dovom, Mohammad Reza
dc.contributor.authorSedaghat, Naser
dc.contributor.authorPourfarzad, Amir
dc.date.accessioned2020-02-10T10:19:10Z
dc.date.available2020-02-10T10:19:10Z
dc.date.created2019-12-03T14:51:34Z
dc.date.issued2019
dc.identifier.citationFood Science & Nutrition. 2019, 7 (8), 2684-2691.
dc.identifier.issn2048-7177
dc.identifier.urihttp://hdl.handle.net/11250/2640634
dc.language.isoeng
dc.titleProbing the interactions between hardness and sensory of pistachio nuts during storage using principal component analysis
dc.typePeer reviewed
dc.typeJournal article
dc.description.versionpublishedVersion
dc.source.pagenumber2684-2691
dc.source.volume7
dc.source.journalFood Science & Nutrition
dc.source.issue8
dc.identifier.doi10.1002/fsn3.1124
dc.identifier.cristin1756163
cristin.unitcode7543,3,4,0
cristin.unitnameTrygg og holdbar mat
cristin.ispublishedtrue
cristin.fulltextoriginal
cristin.qualitycode1


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