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Construction of Models for Nondestructive Prediction of Ingredient Contents in Blueberries by Near-infrared Spectroscopy Based on HPLC Measurements
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Construction of Models for Nondestructive Prediction of Ingredient Contents in Blueberries by Near-infrared Spectroscopy Based on HPLC Measurements

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Dynamic changes of enzymes involved in sugar and organic acid level modification during blueberry fruit maturation

Xiaobai Li1, Chunnan Li2, Jian Sun3

  • 1Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.

Food Chemistry
|November 14, 2019
PubMed

Keywords:
Enzyme’s phylogenyEnzyme’s regulationOrganic acidRipeningSoluble sugarVaccinium corymbosum

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