Chemometric models for the quantitative descriptive sensory analysis of Arabica coffee beverages using near infrared spectroscopy
Author:
Funder
CAPES
FAPESP
Publisher
Elsevier BV
Subject
Analytical Chemistry
Reference34 articles.
1. Composition of green and roasted coffees of different cup qualities
2. Correlation between cup quality and chemical attributes of Brazilian coffee
3. The application of near infrared spectroscopy in the quality control analysis of glass/phenolic resin prepreg
4. Single Wheat Kernel Color Classification by Using Near-Infrared Reflectance Spectra
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