A method for non-destructive determination of cocoa bean fermentation levels based on terahertz hyperspectral imaging.
- DOI
- 10.1016/j.ijfoodmicro.2022.109537
- Published
- 2022 Mar 16
- Container
- International journal of food microbiology
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.ijfoodmicro.2022.109537,
title = {A method for non-destructive determination of cocoa bean fermentation levels based on terahertz hyperspectral imaging.},
author = {Nguyen DT and Pissard A and Pierna JAF and Rogez H and Souza J and Dortu F and Goel S and Hernandez Y and Baeten V},
year = {2022},
journal = {International journal of food microbiology},
doi = {10.1016/j.ijfoodmicro.2022.109537},
url = {https://doi.org/10.1016/j.ijfoodmicro.2022.109537}
}RIS
TY - JOUR TI - A method for non-destructive determination of cocoa bean fermentation levels based on terahertz hyperspectral imaging. AU - Nguyen DT AU - Pissard A AU - Pierna JAF AU - Rogez H AU - Souza J AU - Dortu F AU - Goel S AU - Hernandez Y AU - Baeten V PY - 2022 JO - International journal of food microbiology DO - 10.1016/j.ijfoodmicro.2022.109537 UR - https://doi.org/10.1016/j.ijfoodmicro.2022.109537 ER -
APA
DT, N., A, P., JAF, P., H, R., J, S., F, D., S, G., Y, H., & V, B. (2022). A method for non-destructive determination of cocoa bean fermentation levels based on terahertz hyperspectral imaging.. International journal of food microbiology. https://doi.org/10.1016/j.ijfoodmicro.2022.109537
Source records
- pubmed · retrieved 2026-09-25T22:50:08.665Z