Hyperspectral imaging for non-destructive prediction of fermentation index, polyphenol content and antioxidant activity in single cocoa beans. (2018)

First Author: Caporaso N
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