Near-infrared spectroscopy and multivariate calibration as an alternative to the Agtron to predict roasting degrees in coffee beans and ground coffees.
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DOI: 10.1016/j.foodchem.2021.130471
Abstract: Agtron method is widely used in the industry to determine roasting degrees in whole and ground coffee but it suffers from some inconveniences associated with unavailability of equipment, high cost, and lack of reproductive results.… read more here.
Keywords: agtron; beans ground; degrees coffee; coffee beans ... See more keywords