Use of Near-Infrared Spectroscopy and Feature Selection Techniques for Predicting the Caffeine Content and Roasting Color in Roasted Coffees
Author:
Affiliation:
1. Department of Chemistry, University of La Rioja, c/Madre de Dios 51, 26006 Logroño (La Rioja), Spain, and Dipartimento di Chimica e Tecnologie Farmaceutiche ed Alimentari, Università di Genova, Via Brigata Salerno (Ponte), 16147 Genova, Italy
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf071139x
Reference39 articles.
1. Clarke, R. J.; Macrae, R.Coffee, Vol. 1: Chemistry; Elsevier Applied Science Publishers: London, U.K., 1985.
2. Clarke, R. J.; Macrae, R.Coffee, Vol. 2: Technology; Elsevier Applied Science Publishers: London, U.K., 1987.
3. Illy, A.; Viani, R.Espresso Coffee: The Chemistry of Quality; Academic Press: London, U.K., 1995.
4. Foamability, Foam Stability, and Chemical Composition of Espresso Coffee As Affected by the Degree of Roast
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