A method for non-destructive determination of cocoa bean fermentation levels based on terahertz hyperspectral imaging
- Nguyen, D. , Pissard, A. , Fernández Pierna, J.A. , Rogez, H. , Souza, J , Dortu, F. , Goel, S. , Hernandez, Y. & Baeten, V. (2022). A method for non-destructive determination of cocoa bean fermentation levels based on terahertz hyperspectral imaging. International Journal of Food Microbiology, 365: (109537),
| Type | Journal Article |
| Year | 2022 |
| Title | A method for non-destructive determination of cocoa bean fermentation levels based on terahertz hyperspectral imaging |
| Journal | International Journal of Food Microbiology |
| Label | U12-0067-Fernandez-2022 |
| Volume | 365 |
| Issue | 109537 |
| Date | 2022 |
| Fichier | |
| Lien | https://doi.org/10.1016/j.ijfoodmicro.2022.109537 |
| Authors | Nguyen, D., Pissard, A., Fernández Pierna, J.A., Rogez, H., Souza, J, Dortu, F., Goel, S., Hernandez, Y., Baeten, V. |
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