Cite
HARVARD Citation
Tan, J. et al. (2019). Sensing fermentation degree of cocoa (Theobroma cacao L.) beans by machine learning classification models based electronic nose system. Journal of food process engineering. p. n/a. [Online].
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Tan, J. et al. (2019). Sensing fermentation degree of cocoa (Theobroma cacao L.) beans by machine learning classification models based electronic nose system. Journal of food process engineering. p. n/a. [Online].