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基于主成分分析法的 9 个品种蓝莓品质评价.
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- Science & Technology of Food Industry, 2024, v. 45, n. 9, p. 235, doi. 10.13386/j.issn1002-0306.2023050072
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- Article
基于主成分分析和聚类分析的李子果实 品质综合评价.
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- Science & Technology of Food Industry, 2024, v. 45, n. 8, p. 293, doi. 10.13386/j.issn1002-0306.2023060002
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- Article
基于多元统计法的不同质量 解实品质分析.
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- Science & Technology of Food Industry, 2023, v. 44, n. 21, p. 285, doi. 10.13386/j.issnl002-0306.2022110237
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- Article
称猴桃发酵果酒生产工艺研究进展.
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- China Brewing, 2023, v. 42, n. 3, p. 23, doi. 10.11882/j.issn.0254-5071.2023.03.005
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- Article
山苍子精油对白假丝酵母菌细胞膜 屏障影响的机理.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 17, p. 29, doi. 10.7506/spkx1002-6630-20220802-021
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- Article