Potential of NIR spectroscopy to predict amygdalin content established by HPLC in intact almonds and classification based on almond bitterness
- Cortés, V.
- Talens, P.
- Barat, J.M.
- Lerma-García, M.J.
Zeitschrift:
Food Control
ISSN: 0956-7135
Datum der Publikation: 2018
Ausgabe: 91
Seiten: 68-75
Art: Artikel