草莓的光学特性及其与可溶性固形物含量 和含水率的关系.Published in:Shipin Kexue/ Food Science, 2021, v. 42, n. 1, p. 41, doi. 10.7506/spkx1002-6630-20200209-058.By:谢丹丹;郭文川;高梦杰;刘大洋Publication type:Article
