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The potential use of visible/near infrared spectroscopy and hyperspectral imaging to predict processing-related constituents of potatoes

Food ChemistryEngineeringProcessing-related ConstituentsBotanyImaging SpectroscopyInfrared SpectroscopySpectroscopySpectral ImagingPotential UseAgricultural EconomicsNear-infrared SpectroscopyFood QualityHyperspectral ImagingHealth Sciences