Prediction of fermentation index of cocoa beans (Theobroma...

Talanta 2016 / 12 Vol. 161

Prediction of fermentation index of cocoa beans (Theobroma cacao L.) based on color measurement and artificial neural networks

León-Roque, Noemí, Abderrahim, Mohamed, Nuñez-Alejos, Luis, Arribas, Silvia M., Condezo-Hoyos, Luis
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Volume:
161
Language:
english
Journal:
Talanta
DOI:
10.1016/j.talanta.2016.08.022
Date:
December, 2016
File:
PDF, 1.94 MB
english, 2016
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