Mid infrared spectroscopy and chemometrics as tools for the classification of roasted coffees by cup quality
Author:
Funder
CNPq
FAPEMIG
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference45 articles.
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3. The raw bean;Bee,2005
4. Potential of diffuse reflectance infrared Fourier transform spectroscopy and chemometrics for coffee quality evaluation;Belchior;International Journal of Food Engineering,2016
5. Simultaneous determination by NIR spectroscopy of the roasting degree and Arabica/Robusta ratio in roasted and ground coffee;Bertone;Food Control,2016
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