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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
(Elsevier, 2021)
Amygdalin is a cyanogenic compound found in almonds which gives them their bitter taste. For the almond industry, it is important to prevent the presence of bitter almonds in batches of sweet almond that can affect their ...