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INTRODUCTION Consumers’ acceptance of fresh or processedapples is the ultimate goal of apple breeders, foodscientists and supermarket managers. Internal qualityassessment has focused on two major objectives:removal of fruit with internal defects and taste selec-tion. Three major parameters including sugar content,acidity and firmness have to be taken into account todetermine the internal quality and the taste of an apple.Near infrared spectroscopy has been used to measureseveral properti… 相似文献
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