枸杞鲜果贮藏期间质量损失率与时间的拟合及与质构参数的关系
程晓燕,葛向珍,薛华丽,毕阳
Relationship between Mass Loss Percentage of Fresh Goji Berries and Either Storage Time or Texture Parameters
CHENG Xiaoyan, GE Xiangzhen, XUE Huali, BI Yang
食品科学
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2020, (17): 261
-266
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DOI: 10.7506/spkx1002-6630-20200410-138