Tracing the origin of Red Fuji apple based on variable optimization and near-infrared spectroscopy

doi:10.13995/j.cnki.11-1802/ts.029991

张立欣, 杨翠芳, 陈杰, 张晓果, 张楠楠, 张晓

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (20) : 36-43.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (20) : 36-43. DOI: 10.13995/j.cnki.11-1802/ts.029991

Tracing the origin of Red Fuji apple based on variable optimization and near-infrared spectroscopy

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(20): 36-43 https://doi.org/10.13995/j.cnki.11-1802/ts.029991

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Received	Revised	Published
2020-11-06	2021-12-17	2022-10-25
Issue Date
2022-11-18

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