Key Variables Screening of Near-Infrared Models for Simultaneous Determination of Quality Parameters in Traditional Chinese Food “Fuzhu”
出版年份 2018 全文链接
标题
Key Variables Screening of Near-Infrared Models for Simultaneous Determination of Quality Parameters in Traditional Chinese Food “Fuzhu”
作者
关键词
-
出版物
JOURNAL OF FOOD QUALITY
Volume 2018, Issue -, Pages 1-11
出版商
Hindawi Limited
发表日期
2018-03-16
DOI
10.1155/2018/3136516
参考文献
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