# 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

**Wikidata**: [openalex:W3100573858](https://www.wikidata.org/wiki/openalex:W3100573858)  
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