Discrimination between washedArabica, naturalArabicaandRobustacoffees by using near infrared spectroscopy, electronic nose and electronic tongue analysis-Reference-Cited by-同舟云学术

Discrimination between washedArabica, naturalArabicaandRobustacoffees by using near infrared spectroscopy, electronic nose and electronic tongue analysis

Published:2014-10-27 Issue:11 Volume:95 Page:2192-2200
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Buratti Susanna¹,Sinelli Nicoletta¹,Bertone Elisa²,Venturello Alberto²,Casiraghi Ernestina¹,Geobaldo Francesco²

Affiliation:

1. Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente; Università degli Studi di Milano; via Celoria 2 I-20133 Milan Italy

2. Dipartimento di Scienza Applicata e Tecnologia; Politecnico di Torino; c.so Duca degli Abruzzi 24 I-10129 Torino Italy

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference40 articles.

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2. Characterization of Arabica and Robusta roasted coffee varieties and mixture resolution according to their metal content;Martin;Food Chem,1999

3. Characterization of roasted coffee and coffee beverages by solid phase microextraction-gas chromatography and principal component analysis;Bicchi;J Agric Food Chem,1997

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