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Potential of NIR spectroscopy to predict amygdalin content established by HPLC in intact almonds and classification based on almond bitterness
Research article (Food Control, 2018) · cited 32× · AI/ML
Potential of NIR spectroscopy to predict amygdalin content established by HPLC in intact almonds and classification based on almond bitterness
Summary
Potential of NIR spectroscopy to predict amygdalin content established by HPLC in intact almonds and classification based on almond bitterness is a scholarly article[1].
Key Facts
Potential of NIR spectroscopy to predict amygdalin content established by HPLC in intact almonds and classification based on almond bitterness's instance of is recorded as scholarly article[2].
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APA4ort.xyz Knowledge Graph. (2026). Potential of NIR spectroscopy to predict amygdalin content established by HPLC in intact almonds and classification based on almond bitterness. Retrieved May 24, 2026, from https://4ort.xyz/entity/potential-of-nir-spectroscopy-to-predict-amygdalin-content-established-by-hplc-in-intact-almonds-and-classification-base
MLA“Potential of NIR spectroscopy to predict amygdalin content established by HPLC in intact almonds and classification based on almond bitterness.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/potential-of-nir-spectroscopy-to-predict-amygdalin-content-established-by-hplc-in-intact-almonds-and-classification-base.
BibTeX@misc{4ortxyz_potential-of-nir-spectroscopy-to-predict-amygdalin-content-established-by-hplc-in-intact-almonds-and-classification-base_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Potential of NIR spectroscopy to predict amygdalin content established by HPLC in intact almonds and classification based on almond bitterness}}, year = {2026}, url = {https://4ort.xyz/entity/potential-of-nir-spectroscopy-to-predict-amygdalin-content-established-by-hplc-in-intact-almonds-and-classification-base}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Potential of NIR spectroscopy to predict amygdalin content established by HPLC in intact almonds and classification based on almond bitterness — https://4ort.xyz/entity/potential-of-nir-spectroscopy-to-predict-amygdalin-content-established-by-hplc-in-intact-almonds-and-classification-base (retrieved 2026-05-24)
