# Estimating the sensory qualities of tomatoes using visible and near-infrared spectroscopy and interpretation based on gas chromatography–mass spectrometry metabolomics

> Research article (Food Chemistry, 2020) · cited 36× · AI/ML

**Wikidata**: [openalex:W3094628929](https://www.wikidata.org/wiki/openalex:W3094628929)  
**Source**: https://4ort.xyz/entity/estimating-the-sensory-qualities-of-tomatoes-using-visible-and-near-infrared-spectroscopy-and-interpretation-based-on-ga