Anyidoho E.K.; Teye E.; Agbemafle R.; Amuah C.L.Y.; Boadu V.G.
(Blackwell Publishing Ltd, 2021)
Fermentation duration (FmD), fermentation index (FI), pH, and moisture content (Mc) are vital quality attributes of cocoa beans. In this study, portable near infrared spectroscopy (NIRS) and multivariate analyses were used ...