Exploring the potential of NIRS technology for the in situ prediction of amygdalin content and classification by bitterness of in-shell and shelled intact almonds

Publication date: Available online 12 November 2020Source: Journal of Food EngineeringAuthor(s): Miguel Vega-Castellote, Dolores Pérez-Marín, Irina Torres, José-Manuel Moreno-Rojas, María-Teresa Sánchez

Source: Journal of Food Engineering - November 13, 2020 Category: Food Science Source Type: research