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Characterization of green, roasted beans, and ground coffee using near infrared spectroscopy: A comparison of two devices

机译：使用近红外光谱法的绿色，烤豆和研磨咖啡的特征：两个设备的比较

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Alessio Tugnolo; Roberto Beghi; Valentina Giovenzana; Riccardo Guidetti;
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年度 2019
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1. Characterization of green, roasted beans, and ground coffee using near infrared spectroscopy: A comparison of two devices [J] . Tugnolo Alessio, Beghi Roberto, Giovenzana Valentina, Journal of near infrared spectroscopy . 2019,第1期

机译：近红外光谱法的绿色，烤豆和研磨咖啡的特征：两个装置的比较
2. Potential of green and roasted coffee beans and spent coffee grounds to provide bioactive peptides [J] . Ribeiro Everton, Rocha Thais de Souza, Prudencio Sandra Helena Food Chemistry . 2021,第Juna30期

机译：绿色和烤咖啡豆的潜力和咖啡渣提供生物活性肽
3. Near-infrared spectroscopy and multivariate calibration as an alternative to the Agtron to predict roasting degrees in coffee beans and ground coffees [J] . Pires Fabiana de Carvalho, Fonseca Alvarenga Pereira Rosemary Gualberto, Baqueta Michel Rocha, Food Chemistry . 2021,第Deca15期

机译：近红外光谱和多变量校准作为Agtron的替代方案，以预测咖啡豆和地面咖啡中的烘焙程度
4. PIXE analysis of green and roasted coffee beans and filter coffee powder for the inter-comparison study of major, minor and trace elements [C] . Shashank Singh, Mumtaz Oswal, B. R. Behera, International Conference on Condensed Matter and Applied Physics . 2020

机译：绿色和烤咖啡豆和滤过咖啡粉的PIMPE分析，用于大小和微量元素的相互比较研究
5. Nuclear Magnetic Resonance and High Performance Liquid Chromatography Chemical Analysis of Peruvian Roasted Coffee Beans [D] . Leyva Zegarra, Vanessa Elsie. 2020

机译：核磁共振和高效液相色谱化学分析秘鲁烤咖啡豆
6. Reliable Discrimination of Green Coffee Beans Species: A Comparison of UV-Vis-Based Determination of Caffeine and Chlorogenic Acid with Non-Targeted Near-Infrared Spectroscopy [O] . Adnan Adnan, Marcel Naumann, Daniel Mörlein, 2020

机译：可靠地区分绿色咖啡豆：基于UV-Vis的非目标近红外光谱法测定咖啡因和绿原酸的比较
7. Quantitative assessment of specific defects in roasted ground coffee via infrared-photoacoustic spectroscopy [O] . Rafael Carlos Eloy Dias, Patrícia Valderrama, Paulo Henrique Março, 2018

机译：红外光声光谱法的定量评估焙烧碾磨咖啡的特定缺陷

Characterization of green, roasted beans, and ground coffee using near infrared spectroscopy: A comparison of two devices

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