Predicting the evolution of pH and total soluble solids during coffee fermentation using near-infrared spectroscopy coupled with chemometrics
Currently, coffee fermentation is visually operated, which results in incomplete or excessive processes and coffees with undesirable characteristics. In front of it, pH and total soluble solids (TSS) have been shown to be good fermentation indicators, although this requires rapid, accurate, and chem...
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| Principais autores: | , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Elsevier
2024-01-01
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| Colecção: | Current Research in Food Science |
| Assuntos: | |
| Acesso em linha: | http://www.sciencedirect.com/science/article/pii/S266592712400114X |
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