A Preliminary Study on Whether the Soluble Solid Content and Acidity of Oranges Predicted by Near Infrared Spectroscopy Meet the Sensory Degustation
出版年份 2015 全文链接
标题
A Preliminary Study on Whether the Soluble Solid Content and Acidity of Oranges Predicted by Near Infrared Spectroscopy Meet the Sensory Degustation
作者
关键词
-
出版物
JOURNAL OF FOOD PROCESS ENGINEERING
Volume 38, Issue 4, Pages 309-319
出版商
Wiley
发表日期
2015-01-28
DOI
10.1111/jfpe.12104
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