Mid infrared spectroscopy and chemometrics as tools for the classification of roasted coffees by cup quality-Reference-Cited by-同舟云学术

Mid infrared spectroscopy and chemometrics as tools for the classification of roasted coffees by cup quality

Published:2018-04 Issue: Volume:245 Page:1052-1061
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Craig Ana Paula,Botelho Bruno G.,Oliveira Leandro S.,Franca Adriana S.

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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