Establishment of quantitative analysis model for detecting the soluble solids content in strawberry by merging near infrared spectroscopy and color parameters

doi:10.13995/j.cnki.11-1802/ts.022689

CAI Deling, TANG Chunhua, LIANG Yuying, ZENG Chuan, PENG Bining

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (7) : 218-224.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (7) : 218-224. DOI: 10.13995/j.cnki.11-1802/ts.022689

Establishment of quantitative analysis model for detecting the soluble solids content in strawberry by merging near infrared spectroscopy and color parameters

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(7): 218-224 https://doi.org/10.13995/j.cnki.11-1802/ts.022689

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Received	Published
2019-11-03	2020-04-15
Issue Date
2020-05-19

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