Sahachairungrueng, W.; Meechan, C.; Veerachat, N.; Thompson, A.K.; Teerachaichayut, S.
Assessing the Levels of Robusta and Arabica in Roasted Ground Coffee Using NIR Hyperspectral Imaging and FTIR Spectroscopy. Foods 2022, 11, 3122.
https://doi.org/10.3390/foods11193122
AMA Style
Sahachairungrueng W, Meechan C, Veerachat N, Thompson AK, Teerachaichayut S.
Assessing the Levels of Robusta and Arabica in Roasted Ground Coffee Using NIR Hyperspectral Imaging and FTIR Spectroscopy. Foods. 2022; 11(19):3122.
https://doi.org/10.3390/foods11193122
Chicago/Turabian Style
Sahachairungrueng, Woranitta, Chanyanuch Meechan, Nutchaya Veerachat, Anthony Keith Thompson, and Sontisuk Teerachaichayut.
2022. "Assessing the Levels of Robusta and Arabica in Roasted Ground Coffee Using NIR Hyperspectral Imaging and FTIR Spectroscopy" Foods 11, no. 19: 3122.
https://doi.org/10.3390/foods11193122
APA Style
Sahachairungrueng, W., Meechan, C., Veerachat, N., Thompson, A. K., & Teerachaichayut, S.
(2022). Assessing the Levels of Robusta and Arabica in Roasted Ground Coffee Using NIR Hyperspectral Imaging and FTIR Spectroscopy. Foods, 11(19), 3122.
https://doi.org/10.3390/foods11193122