Classification and compositional characterization of different varieties of cocoa beans by near infrared spectroscopy and multivariate statistical analyses.

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作者： Douglas Fernandes,Barbin ^[1] ; Leonardo Fonseca,Maciel ^[2] ; Carlos Henrique Vidigal,Bazoni ^[3] ; Margareth da Silva,Ribeiro ^[3] ; Rosemary Duarte Sales,Carvalho ^[2] ; Eliete da Silva,Bispo ^[2] ; Maria da Pureza Spínola,Miranda ^[2] ; Elisa Yoko,Hirooka ^[2]

作者单位： 1Department of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80. Cidade Universitária, Campinas, SP CEP 13083-860 Brazil. ^[1] 2College of Pharmacy, Federal University of Bahia, Salvador, Bahia Brazil. ^[2] 3Department of Food Science and Technology, State University of Londrina, Rodovia Celso Garcia Cid, PR 445 Km 380, Campus Universitário, Londrina, PR 86055-900 Brazil. ^[3]

关键词 Chemical composition Chocolate Cocoa beans NIR spectroscopy PLS regression Principal component analysis

DOI 10.1007/s13197-018-3163-5

PMID 30042561

发布时间 2020-10-01

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准确一般字义偏差语意偏离译文作用小提交