[1]
C. R. Gómez, C. P. Gallego, L. F. Echeverri, J. Pabón, A. Ortiz, and V. Osorio, “Determination of chemical compounds of roasted coffee by Near-Infrared Spectroscopy (NIRS)”, RC, vol. 74, no. 1, p. e74104, Jun. 2023, doi: 10.38141/10778/74104.