The use of near infrared spectroscopy for quality evaluation of whole açaizeiro an...
The use of near infrared spectroscopy for quality evaluation of whole açaizeiro an...
Using spectroscopy and chemometrics to monitor jelly/jam production process
Development of calibration models using NIR for evaluate adulteration and physical...
Composition of grains using near infrared spectroscopy and chemometric techniques
Alternative non invasive systems for measurement of internal fruits quality
Higher value-added foods: in vitro digestion simulation for minerals bioacessibili...