Validation of near-infrared spectroscopy for the quantification of cafestol and kahweol in green coffee

Food Research International

Volumn 61, Issue , 2014, Pages 176-182

  Scholz, M B S ^a   Pagiatto, N F ^b   Kitzberger, C S G ^a   Pereira, L F P ^c   Davrieux, F ^d   Charmetant, P ^e   Leroy, T ^e  

^a INSTITUTO AGRONÔMICO DO PARANÁ   (Brazil)

^b STATE UNIVERSITY OF LONDRINA   (Brazil)

^c Pesquisador da EMBRAPA CAFÉ EPAMIG Pesquisador da EMBRAPA CAFÉ EPAMIG   (Brazil)

^d UMR QUALISUD   (France)

^e UMR AGAP   (France)

Author keywords

Biochemistry composition; C. arabica; Diterpenes; Ethiopian accessions; NIRS; Phenotyping coffee

Indexed keywords

CALIBRATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LEAST SQUARES APPROXIMATIONS; MATHEMATICAL MODELS;

C. ARABICA; DITERPENES; ETHIOPIAN ACCESSIONS; NIRS; PHENOTYPING;

COFFEE;

EID: 84902008339     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.12.008     Document Type: Article

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