Classification of Brazilian Coffee Using Near-Infrared Spectroscopy and Multivariate Calibration
Author:
Publisher
Informa UK Limited
Subject
Electrochemistry,Biochemistry (medical),Clinical Biochemistry,Spectroscopy,Biochemistry,Analytical Chemistry
Link
http://www.tandfonline.com/doi/pdf/10.1080/00032719.2011.653905
Reference12 articles.
1. Identificação de impurezas e misturas em pó de café por meio de comportamento espectral e análise de imagens digitais
2. OPLS discriminant analysis: combining the strengths of PLS-DA and SIMCA classification
3. Application of PLS-DA in multivariate image analysis
4. Composition of green coffee fractions and their contribution to the volatile profile formed during roasting
5. Prediction of Roasting Colour and other Quality Parameters of Roasted Coffee Samples by near Infrared Spectroscopy. A Feasibility Study
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