Comparison between the tristimulus measurements Yxy and L∗a∗b∗ to evaluate the colour of young red wines
- 1 January 1995
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 53 (3) , 321-327
- https://doi.org/10.1016/0308-8146(95)93940-s
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
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