AIMC Topic: Chocolate
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Leveraging infrared spectroscopy for cocoa content prediction: A dual approach with Kohonen neural network and multivariate modeling.
Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy
Feb 28, 2025
People of all ages enjoy chocolate, and its popularity is attributed to its pleasant taste and aroma, as well as its associated health benefits. Produced through both artisanal and industrial processes, which involve harvesting, selecting, fermenting...
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