IDENTIFICACIÓN DE ADULTERANTES SOYA, FRÍJOL Y CEBADA EN CAFÉ TOSTADO Y MOLIDO UTILIZANDO EFA-IRTF

IDENTIFICACIÓN DE ADULTERANTES SOYA, FRÍJOL Y CEBADA EN CAFÉ TOSTADO Y MOLIDO UTILIZANDO EFA-IRTF

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Detection and quantification of adulterants in processed coffee is very important, because some sensorial characteristics and grain size are readily reproducible with products as cereals, legumes, seeds, roots and bad quality coffee after roast and ground. In this work, spectral characteristics of m...

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Bibliographic Details
Main Authors:	Fernando Gordillo-Delgado, Ángela J. García-Salcedo, Claudia Mejía-Morales
Format:	Article
Language:	Spanish
Published:	Universidad de Córdoba 2012-03-01
Series:	Temas Agrarios
Subjects:	coffee adulterants infrared photoacoustic spectroscopy
Online Access:	http://www.unicordoba.edu.co/revistas/rta/documentos/17-1/5%20IDENTIFICACION%20DEL%20CAFE.pdf

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