Complementary spectral and volatile fingerprints enable discrimination of post-harvest processed arabica coffee using NIR spectroscopy and HS-GC-IMS
- DOI
- 10.1016/j.foodchem.2026.150887
- Published
- 2026-10
- Container
- Food Chemistry
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.150887,
title = {Complementary spectral and volatile fingerprints enable discrimination of post-harvest processed arabica coffee using NIR spectroscopy and HS-GC-IMS},
author = {Widiastuti Setyaningsih and Deyla Prajna and Nuri Andarwulan and Ketut Wikantika and Firman Gazali and María José Aliaño-González and Miguel Palma},
year = {2026},
journal = {Food Chemistry},
doi = {10.1016/j.foodchem.2026.150887},
url = {https://doi.org/10.1016/j.foodchem.2026.150887}
}RIS
TY - JOUR TI - Complementary spectral and volatile fingerprints enable discrimination of post-harvest processed arabica coffee using NIR spectroscopy and HS-GC-IMS AU - Widiastuti Setyaningsih AU - Deyla Prajna AU - Nuri Andarwulan AU - Ketut Wikantika AU - Firman Gazali AU - María José Aliaño-González AU - Miguel Palma PY - 2026 JO - Food Chemistry DO - 10.1016/j.foodchem.2026.150887 UR - https://doi.org/10.1016/j.foodchem.2026.150887 ER -
APA
Setyaningsih, W., Prajna, D., Andarwulan, N., Wikantika, K., Gazali, F., Aliaño-González, M. J., & Palma, M. (2026). Complementary spectral and volatile fingerprints enable discrimination of post-harvest processed arabica coffee using NIR spectroscopy and HS-GC-IMS. Food Chemistry. https://doi.org/10.1016/j.foodchem.2026.150887
Source records
- crossref · retrieved 2026-09-26T09:55:25.940Z