Spectroscopic Methods for Chemometric Identification of Defective and Nondefective Coffees
作者： Adriana S. Franca , Leandro S. Oliveira
DOI: 10.1016/B978-0-12-409517-5.00104-2
关键词:
摘要: Green coffee is the major product in international trade, and its quality directly affected by presence of defective beans. Such beans are usually separated color sorting from nondefective ones prior to commercialization. However, separation not effective machines set up allow some coffees be rejected pile as well. As a consequence, lots that can present significant percentage good coffee. Furthermore, roasted complex task. Given successful application spectroscopic methods development fast reliable routine methodologies for food authentication, current review presents compilation literature reports on evaluation.
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