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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
Research article (Journal of Food Engineering, 2020) · cited 22× · AI/ML
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
Summary
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 is a scholarly article[1].
Key Facts
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's instance of is recorded as scholarly article[2].
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APA4ort.xyz Knowledge Graph. (2026). 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. Retrieved May 24, 2026, from https://4ort.xyz/entity/exploring-the-potential-of-nirs-technology-for-the-in-situ-prediction-of-amygdalin-content-and-classification-by-bittern
MLA“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.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/exploring-the-potential-of-nirs-technology-for-the-in-situ-prediction-of-amygdalin-content-and-classification-by-bittern.
BibTeX@misc{4ortxyz_exploring-the-potential-of-nirs-technology-for-the-in-situ-prediction-of-amygdalin-content-and-classification-by-bittern_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{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}}, year = {2026}, url = {https://4ort.xyz/entity/exploring-the-potential-of-nirs-technology-for-the-in-situ-prediction-of-amygdalin-content-and-classification-by-bittern}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): 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 — https://4ort.xyz/entity/exploring-the-potential-of-nirs-technology-for-the-in-situ-prediction-of-amygdalin-content-and-classification-by-bittern (retrieved 2026-05-24)
