Development of Noninvasive Classification Methods for Different Roasting Degrees of Coffee Beans Using Hyperspectral Imaging

This study aimed to develop an approach for quickly and noninvasively differentiating the roasting degrees of coffee beans using hyperspectral imaging (HSI). The qualitative properties of seven roasting degrees of coffee beans (unroasted, light, moderately light, light medium, medium, moderately dar...

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Detalles Bibliográficos
Autores principales: Chu, Bingquan, Yu, Keqiang, Zhao, Yanru, He, Yong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5948772/
https://www.ncbi.nlm.nih.gov/pubmed/29671781
http://dx.doi.org/10.3390/s18041259

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5948772/
https://www.ncbi.nlm.nih.gov/pubmed/29671781
http://dx.doi.org/10.3390/s18041259

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