Potential of NIR spectroscopy to predict amygdalin content established by HPLC in intact almonds and classification based on almond bitterness

  1. Cortés, V.
  2. Talens, P.
  3. Barat, J.M.
  4. Lerma-García, M.J.
Revista:
Food Control

ISSN: 0956-7135

Any de publicació: 2018

Volum: 91

Pàgines: 68-75

Tipus: Article

DOI: 10.1016/J.FOODCONT.2018.03.040 GOOGLE SCHOLAR
Font de les dades: Scopus