Estimation of sweet cherry antioxidant activity and anthocyanin content during ripening by artificial neural network–assisted image processing technique
Article first published online: 28 NOV 2012
© 2012 The Authors. International Journal of Food Science and Technology © 2012 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 48, Issue 4, pages 735–741, April 2013
How to Cite
Taghadomi-Saberi, S., Omid, M., Emam-Djomeh, Z. and Ahmadi, H. (2013), Estimation of sweet cherry antioxidant activity and anthocyanin content during ripening by artificial neural network–assisted image processing technique. International Journal of Food Science & Technology, 48: 735–741. doi: 10.1111/ijfs.12021
- Issue published online: 11 MAR 2013
- Article first published online: 28 NOV 2012
- Manuscript Accepted: 16 SEP 2012
- Manuscript Received: 6 MAY 2012
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