Identification of fresh and expired ground roasted robusta coffee using UV-visible spectroscopy and chemometrics
The freshness of ground roasted coffee escapes extremely fast. For this reason, the evaluation of conservation state of ground roasted coffee must be taken into account for acceptability of coffee. Unfortunately, it is difficult to discriminate the fresh and expired ground roasted coffee physically...
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| Principais autores: | , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
EDP Sciences
2018-01-01
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| coleção: | MATEC Web of Conferences |
| Acesso em linha: | https://doi.org/10.1051/matecconf/201819709003 |
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