A Non-invasive Real-Time Methodology for the Quantification...

Food and Bioprocess Technology 2017 / 4 Vol. 10; Iss. 4

A Non-invasive Real-Time Methodology for the Quantification of Antioxidant Properties in Coffee During the Roasting Process Based on Near-Infrared Spectroscopy

Catelani, Tiago A., Páscoa, Ricardo N. M. J., Santos, João Rodrigo, Pezza, Leonardo, Pezza, Helena R., Lima, José L. F. C., Lopes, João A.
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Volume:
10
Language:
english
Journal:
Food and Bioprocess Technology
DOI:
10.1007/s11947-016-1843-6
Date:
April, 2017
File:
PDF, 1.13 MB
english, 2017
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