融合近红外光谱和颜色参数的草莓可溶性固形物含量定量分析模型构建
蔡德玲, 唐春华, 梁玉英, 曾川, 彭碧宁
Establishment of quantitative analysis model for detecting the soluble solids content in strawberry by merging near infrared spectroscopy and color parameters
CAI Deling, TANG Chunhua, LIANG Yuying, ZENG Chuan, PENG Bining
食品与发酵工业
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2020, (7): 218
-224
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DOI: 10.13995/j.cnki.11-1802/ts.022689
