Evaluation the effect of freezing on quality of Satsuma mandarin (Citrusunshiu unshiu) segment by grey correlative degree analysis

HU Zhong-hai,SUN Qian,MA Ya-qin,HAN Zhi,ZHU Pan-pan,WU Hou-jiu

Food and Fermentation Industries ›› 2015, Vol. 41 ›› Issue (8) : 198.

PDF(273 KB)
PDF(273 KB)
Food and Fermentation Industries ›› 2015, Vol. 41 ›› Issue (8) : 198.

Evaluation the effect of freezing on quality of Satsuma mandarin (Citrusunshiu unshiu) segment by grey correlative degree analysis

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2015, 41(8): 198

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