Exploring critical quality indicators and developing a non-destructive detection method using near-infrared spectroscopy for sea bass (Lateolabrax japonicus) quality evaluation

已完结 10 由犇发布于 2025/4/26 22:11:43

DOI:10.1016/j.foodchem.2024.141640
作者：Ting Ma , Hong Lin , Limin Cao , Jianxin Sui , Qing Wang , Kaiqiang Wang
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：In this study, chemometrics were employed to explore the relationship between sensory evaluation and physicochemical indicators of sea bass (Lateolabrax japonicus). Through principal compone

应助信息

求助已完结，文件已删除 如有需求请重新发布求助一键发布

感谢使用Book学术
本站所有文献仅供个人学习和参考，请勿将文件进行传播。共同遵守网站规定和相关知识产权规定。

上一个求助:其它数据库Naturally Fractured Carbonate Reservoir Characterization: A Case Study of a Mature High-Pour Point Oil Field in Hungary 下一个求助:WileyTourists' Perceptions of Buying Souvenirs in Online Museum Shops