Exploring the potential of NIRS technology for the in situ prediction of amygdalin content and classification by bitterness of in-shell and shelled intact almonds
Miguel Vega-Castellote, Dolores Pérez‐Marín, Irina Torres, José-Manuel Moreno-Rojas, María‐Teresa Sánchez
Topics & Concepts
AmygdalinPartial least squares regressionLinear discriminant analysisChemistryReceiver operating characteristicMathematicsFood scienceArtificial intelligencePattern recognition (psychology)StatisticsComputer scienceMedicineAlternative medicinePathologySpectroscopy and Chemometric AnalysesCassava research and cyanideIsotope Analysis in Ecology