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Este artículo abarca un estudio del análisis hiperespectral en el proceso de fermentación de granos de cacao violeta. La aplicación de técnicas de procesamiento de imágenes hiperespectrales en el cacao es escasa. Este artículo presenta un estudio basado en el cálculo de índices espectrales, encontrando una correlación con los parámetros bioquímicos que indican una correcta evolución de la fermentación...
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