In-Line Monitoring of the Coffee Roasting Process with Near Infrared Spectroscopy: Measurement of Sucrose and Colour

AuthID
 P-00K-DHB
6
Author(s)
Pascoa, RNMJ
·
Tipo de Documento
Article
Year published
2016
Publicado
in FOOD CHEMISTRY, ISSN: 0308-8146
Volume: 208, Páginas: 103-110 (8)
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Publication Identifiers
SCOPUS: 2-s2.0-84964067879
Wos: WOS:000375856600013
Source Identifiers
ISSN: 0308-8146
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