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 CASTELLOTEDOLORES PÉREZ MARÍN2026-01-292026-01-29202110.1016/j.jfoodeng.2020.1104062-s2.0-85096431455https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/32635Food ScienceExploring the potential of NIRS technology for the in situ prediction of amygdalin content and classification by bitterness of in-shell and shelled intact almondsresearch article