Potential of NIR spectroscopy to predict amygdalin content established by HPLC in intact almonds and classification based on almond bitterness
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DOI: 10.1016/j.foodcont.2018.03.040
Abstract: Abstract In this study, 360 intact almonds, half sweet and half bitter, were assessed by near-infrared (NIR) spectroscopy to predict amygdalin content (established by high performance liquid chromatography (HPLC)) and by applying partial least squares… read more here.
Keywords: spectroscopy predict; predict amygdalin; nir spectroscopy; spectroscopy ... See more keywords