Near infrared spectroscopy as a new tool to determine cocoa fermentation levels through ammonia nitrogen quantification-Reference-Cited by-同舟云学术

Near infrared spectroscopy as a new tool to determine cocoa fermentation levels through ammonia nitrogen quantification

Published:2014-04 Issue: Volume:148 Page:240-245
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Hue C.,Gunata Z.,Bergounhou A.,Assemat S.,Boulanger R.,Sauvage F.X.,Davrieux F.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference36 articles.

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3. Barel, M. (1998). Première transformation du cacao. In: J. Pontillon (Ed.), Cacao et chocolat, production, utilisation, caractéristiques (pp. 96–116). Paris: Lavoisier TEC & DOC.

4. Standard normal variate transformation and de-trending of near-infrared diffuse reflectance spectra;Barnes;Applied Spectroscopy,1989

5. Handbook of near-infrared analysis,1992

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