# Discrimination of astringent and deastringed hard ‘Rojo Brillante’ persimmon fruit using a sensory threshold by means of hyperspectral imaging

> Research article (Journal of Food Engineering, 2019) · cited 31× · AI/ML

**Wikidata**: [openalex:W2953192423](https://www.wikidata.org/wiki/openalex:W2953192423)  
**Source**: https://4ort.xyz/entity/discrimination-of-astringent-and-deastringed-hard-rojo-brillante-persimmon-fruit-using-a-sensory-threshold-by-means-of-h