Prediction of fermentation index of cocoa beans (Theobroma cacao L.) based on color measurement and artificial neural networks

Noemí León-Roque, Mohamed Abderrahim, Luis Nuñez-Alejos, Silvia M. Arribas, Luis Condezo-Hoyos

Research output: Contribution to journal › Article › peer-review

46 Scopus citations

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Agricultural and Biological Sciences

Food Science