Comparison between the tristimulus measurements Yxy and L * a * b * to evaluate the colour of young red wines

Author： Almela L. Javaloy S. Fernandez-Lopez J.A. Lopez-Roca J.M.

Publisher： Elsevier

ISSN： 0308-8146

Source： Food Chemistry, Vol.53, Iss.3, 1995-01, pp. : 321-327

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