Tables index

From

Effect of the Colour Red on an Apple’s Deliciousness, Taste and Texture

Tomoko Osera, Kumiko Iijima, Nobutaka Kurihara

Journal of Food and Nutrition Research. 2022, 10(3), 216-220 doi:10.12691/jfnr-10-3-6
  • Table 1. Colourimetric coordinates of the yellow, orange, red (soft), and red (darker) colours used in this study
  • Table 2. Sugar content and texture of four types of apples: yellow, orange, red (soft), and red (darker)
  • Table 3. Colourimetric coordinates of the yellow, red, green, and blue colours used in the study
  • Table 4. Sugar content and texture of four types of apples: yellow, red, green, and blue