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

AuthID
 P-00M-P2P
7
Author(s)
Catelani, T
·
Document Type
Article
Year published
2017
Published
in FOOD AND BIOPROCESS TECHNOLOGY, ISSN: 1935-5130
Volume: 10, Issue: 4, Pages: 630-638 (9)
Indexing
Wos®
Scopus®
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Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85003856203
Wos: WOS:000398161700002
Source Identifiers
ISSN: 1935-5130
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