Comparison of near-infrared (NIR) and mid-infrared (MIR) spectroscopy for the determination of nutritional and antinutritional parameters in common beans

Author:

Carbas BrunaORCID,Machado Nelson,Oppolzer David,Ferreira LuisORCID,Brites Carla,Rosa Eduardo A.S.,Barros Ana I.R.N.A.

Funder

FCT - Portuguese Foundation for Science and Technology

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference35 articles.

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3. The infrared absorption of amino acid side chains;Barth;Progress in Biophysics and Molecular Biology,2000

4. Minor components of pulses and their potential impact on human health;Campos-Vega;Food Research International,2010

5. Structural aspects of legume proteins and nutraceutical properties;Carbonaro;Food Research International,2015

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