Estimating sensory properties of common beans (Phaseolus vulgaris L.) by near infrared spectroscopy
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Near infrared spectroscopy (NIRS) has been widely used to determine food chemical composition and to a lesser extent to evaluate sensory properties. Because sample preparation is relatively simple, NIRS is especially useful in situations where many samples must be analysed, such as gene-bank characterization or breeding. We aimed to assess the feasibility of using NIRS to predict aroma, flavour, mealiness, seed-coat perception, seed-coat brightness, and seed-coat roughness in common beans
CitationPlans, M. [et al.]. Estimating sensory properties of common beans (Phaseolus vulgaris L.) by near infrared spectroscopy. "Food research international", 15 Gener 2014, vol. 54, p. 1643-1651.
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