Identification of chilling injury of peach fruit based on near infrared spectroscopy

ZHANG Pei; WANG Yinhong; LI Gaoyang; SHAN Yang; ZHU Xiangrong

doi:10.13995/j.cnki.11-1802/ts.025288

ZHANG Pei, WANG Yinhong, LI Gaoyang, SHAN Yang, ZHU Xiangrong

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (2) : 254-259.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (2) : 254-259. DOI: 10.13995/j.cnki.11-1802/ts.025288

Identification of chilling injury of peach fruit based on near infrared spectroscopy

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(2): 254-259 https://doi.org/10.13995/j.cnki.11-1802/ts.025288

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Received	Revised	Published
2020-08-06	2020-08-18	2021-01-25
Issue Date
2021-02-07

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