Hyperspectral imaging for non-destructive prediction of fermentation index, polyphenol content and antioxidant activity in single cocoa beans. (2018)
Attributed to:
REDUCING SODIUM IN THE UK DIET THROUGH FOOD PROCESSING AND INGREDIENT DESIGN
funded by
BBSRC
Abstract
No abstract provided
Bibliographic Information
Digital Object Identifier: http://dx.doi.org/10.1016/j.foodchem.2018.03.039
PubMed Identifier: 29655743
Publication URI: http://europepmc.org/abstract/MED/29655743
Type: Journal Article/Review
Volume: 258
Parent Publication: Food chemistry
ISSN: 0308-8146