Discrimination between Immature and Mature Green Coffees by Attenuated Total Reflectance and Diffuse Reflectance Fourier Transform Infrared Spectroscopy

Journal of Food Science

Volumn 76, Issue 8, 2011, Pages

  Craig, Ana Paula ^a   Franca, Adriana S ^a,b   Oliveira, Leandro S ^a,b  

^a FEDERAL UNIVERSITY OF MINAS GERAIS   (Brazil)

^b Departamento de Engenharia Mecânica UFMG   (Brazil)

Author keywords

Attenuated total reflectance; Coffee; Diffuse reflectance; Fourier transform infrared spectroscopy; FTIR

Indexed keywords

ARTICLE; CHEMISTRY; CLUSTER ANALYSIS; COFFEE; DIFFUSION; EVALUATION; FOOD ANALYSIS; INFRARED SPECTROSCOPY; METHODOLOGY; MULTIVARIATE ANALYSIS; PRINCIPAL COMPONENT ANALYSIS;

CLUSTER ANALYSIS; COFFEE; DIFFUSION; FOOD ANALYSIS; MULTIVARIATE ANALYSIS; PRINCIPAL COMPONENT ANALYSIS; SPECTROSCOPY, FOURIER TRANSFORM INFRARED;

COFFEA ARABICA;

EID: 80054734916     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02359.x     Document Type: Article

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