1. Sensing fermentation degree of cocoa (Theobroma cacao L.) beans by machine learning classification models based electronic nose system. (8th July 2019) Authors: Tan, Juzhong; Balasubramanian, Balu; Sukha, Darin; Ramkissoon, Saila; Umaharan, Pathmanathan Journal: Journal of food process engineering Issue: Volume 42:Number 6(2019) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗