Determining degree of roasting in cocoa beans by artificial neural network (ANN)-based electronic nose system and gas chromatography/mass spectrometry (GC/MS). [electronic resource]

By: Contributor(s): Producer: 20180704Description: 3851-3859 p. digitalISSN:
  • 1097-0010
Subject(s): Online resources: In: Journal of the science of food and agriculture vol. 98
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Publication Type: Evaluation Study; Journal Article

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