Assessment of volatile fingerprint by HS-SPME/GC-qMS and E-nose for the classification of cocoa bean shells using chemometrics

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Autores

Barbosa-Pereira, L., Rojo-Poveda, O., Ferrocino, I., Giordano, M., Zeppa, G.

Año de publicación

2019

Publicado en

Food Research International, 123

Páginas

684-696

Link

https://www.sciencedirect.com/science/article/abs/pii/S0963996919303540