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Visible/near infrared spectrometric technique for nondestructive assessment of tomato ‘Heatwave’ (Lycopersicum esculentum) quality characteristics

Nondestructive AssessmentQuality CharacteristicsPlant AnalysisBotanyNatural SciencesSpectroscopyFood AnalysisInfrared SpectroscopyAnalytical ChemistryNear-infrared SpectroscopyLycopersicum EsculentumFood QualitySpectroscopic Method