Potential of NIR spectroscopy to predict amygdalin content established by HPLC in intact almonds and classification based on almond bitterness - Concepedia

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Potential of NIR spectroscopy to predict amygdalin content established by HPLC in intact almonds and classification based on almond bitterness

DOI Full Paper Access

31

Citations

32

References

2018

Year

Victoria Cortés, Pau Talens, José Manuel Barat Baviera, Marı́a Jesús Lerma-García

Food ChemistryNutritionNir SpectroscopyBiochemistryMedicineFood AnalysisGlycobiologyAmygdalin ContentFoodomicsPharmacologyAlmond Bitterness

References

	Year	Citations

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