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Fluorescence fingerprint as an instrumental assessment of the sensory quality of tomato juices |
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| Authors: | Vipavee Trivittayasil Mizuki Tsuta Yoshinori Imamura Tsuneo Sato Yuji Otagiri Akio Obata Hiroe Otomo Mito Kokawa Junichi Sugiyama Kaori Fujita Masatoshi Yoshimura |
| Affiliation: | 1. Food Engineering Division, National Food Research Institute, National Agriculture and Food Research Organization, Tsukuba, Ibaraki, Japan;2. Graduate School of Agricultural and Life sciences, The University of Tokyo, Bunkyo‐ku, Tokyo, Japan;3. Research and Development Division, Kikkoman Corporation, Noda City, Chiba, Japan;4. Analytical Science Division, National Food Research Institute, National Agriculture and Food Research Organization, Tsukuba, Ibaraki, Japan |
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