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Chocolate Quality Assessment Based on Chemical Fingerprinting Using Near Infra-red and Machine Learning Modeling

Chocolates are the most common confectionery and most popular dessert and snack across the globe. The quality of chocolate plays a major role in sensory evaluation. In this study, a rapid and non-destructive method was developed to predict the quality of chocolate based on physicochemical data, and...

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Detalles Bibliográficos
Autores principales:	Gunaratne, Thejani M., Gonzalez Viejo, Claudia, Gunaratne, Nadeesha M., Torrico, Damir D., Dunshea, Frank R., Fuentes, Sigfredo
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2019
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6835489/ https://www.ncbi.nlm.nih.gov/pubmed/31547064 http://dx.doi.org/10.3390/foods8100426

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