Application of portable near infrared spectroscopy for classifying and quantifying cocoa bean quality parameters

Autor:	Elliot K. Anyidoho, Charles Lloyd Yeboah Amuah, Ernest Teye, Vida Gyimah Boadu, Robert Agbemafle
Rok vydání:	2021
Předmět:	food Quality (physics) General Chemical Engineering Near-infrared spectroscopy Environmental science General Chemistry COCOA BEAN food.food Food Science Remote sensing
Zdroj:	Journal of Food Processing and Preservation. 45
ISSN:	1745-4549 0145-8892
DOI:	10.1111/jfpp.15445
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::574a44a3b7c721c4ba6d7160d19fa2ab https://doi.org/10.1111/jfpp.15445 Zobrazit plný text záznamu