Determination of Quality Parameters in Mangetout (Pisum sativum L. ssp. arvense) by Using Vis/Near-Infrared Reflectance Spectroscopy
MC García-García, E Martín-Expósito, I Font… - Sensors, 2022 - mdpi.com
Pisum sativum L. ssp. arvense, is colloquially called tirabeque or mangetout because it is
eaten whole; its pods are recognized as a delicatessen in cooking due to its crunch on the …
eaten whole; its pods are recognized as a delicatessen in cooking due to its crunch on the …