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Updated: Jul 23, 2026

Construction of Models for Nondestructive Prediction of Ingredient Contents in Blueberries by Near-infrared Spectroscopy Based on HPLC Measurements
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使用基于物理化学性质,GC-IMS和智能感官分析的不同度方法对果果的质量评估

Rui Yang1, Langhan Zhao1, Wei Wang1

  • 1College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, China.

Foods (Basel, Switzerland)
|June 26, 2025
PubMed
概括

真空冷度 (VFC) 最好保持果果的质量,保留营养和风味. 热方法降解营养,更显著地改变颜色,使VFC成为水果加工的理想选择.

关键词:
电子鼻子 (E-nose) 是一个电子鼻子.电子舌头 (E-tongue) 是一种语言.在GC-IMSS中.梅子果是什么意思感官评估 感官评估

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