Zalidis, A.P.; Tsakiridis, N.; Zalidis, G.; Mourtzinos, I.; Gkatzionis, K.
Evaluating the Effect of Thermal Treatment on Phenolic Compounds in Functional Flours Using Vis–NIR–SWIR Spectroscopy: A Machine Learning Approach. Foods 2025, 14, 2663.
https://doi.org/10.3390/foods14152663
AMA Style
Zalidis AP, Tsakiridis N, Zalidis G, Mourtzinos I, Gkatzionis K.
Evaluating the Effect of Thermal Treatment on Phenolic Compounds in Functional Flours Using Vis–NIR–SWIR Spectroscopy: A Machine Learning Approach. Foods. 2025; 14(15):2663.
https://doi.org/10.3390/foods14152663
Chicago/Turabian Style
Zalidis, Achilleas Panagiotis, Nikolaos Tsakiridis, George Zalidis, Ioannis Mourtzinos, and Konstantinos Gkatzionis.
2025. "Evaluating the Effect of Thermal Treatment on Phenolic Compounds in Functional Flours Using Vis–NIR–SWIR Spectroscopy: A Machine Learning Approach" Foods 14, no. 15: 2663.
https://doi.org/10.3390/foods14152663
APA Style
Zalidis, A. P., Tsakiridis, N., Zalidis, G., Mourtzinos, I., & Gkatzionis, K.
(2025). Evaluating the Effect of Thermal Treatment on Phenolic Compounds in Functional Flours Using Vis–NIR–SWIR Spectroscopy: A Machine Learning Approach. Foods, 14(15), 2663.
https://doi.org/10.3390/foods14152663