Classification of Cocoa Beans Based on their Level of Fermentation using Spectral Information
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Redalyc
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|---|---|
| Natura: | Artículo científico |
| Lingua: | en |
| Pubblicazione: |
Instituto Tecnológico Metropolitano
2021
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Accesso online
https://www.redalyc.org/articulo.oa?id=344264813021https://www.redalyc.org/journal/3442/344264813021/
https://www.redalyc.org/journal/3442/344264813021/html/
https://www.redalyc.org/journal/3442/344264813021/344264813021.epub
https://www.redalyc.org/journal/3442/344264813021/movil
https://doi.org/10.22430/22565337.1654