Your browser doesn't support javascript.
loading
[Simplification of NIR model for citrus's sugar content based on sensory methods].
Yuan, Lei-ming; Sun, Li; Lin, Hao; Han, En; Liu, Hai-ling; Cai, Jian-rong.
  • Yuan LM; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China. leiming_0407@126.com
  • Sun L; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
  • Lin H; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
  • Han E; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
  • Liu HL; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
  • Cai JR; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
Guang Pu Xue Yu Guang Pu Fen Xi ; 33(9): 2387-91, 2013 Sep.
Article en Zh | MEDLINE | ID: mdl-24369637
Asunto(s)
Search on Google
Imprimir
XML
PubMed Links

Banco de datos: MEDLINE Asunto principal: Carbohidratos / Citrus / Espectroscopía Infrarroja Corta Tipo de estudio: Prognostic_studies Idioma: Zh Año: 2013 Tipo del documento: Article
Search on Google
Imprimir
XML
PubMed Links

Banco de datos: MEDLINE Asunto principal: Carbohidratos / Citrus / Espectroscopía Infrarroja Corta Tipo de estudio: Prognostic_studies Idioma: Zh Año: 2013 Tipo del documento: Article