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Model development for soluble solids and lycopene contents of cherry tomato at different temperatures using near-infrared spectroscopy

发布时间：2024-08-05 点击次数：

所属单位：食品与生物工程学院
论文名称：Model development for soluble solids and lycopene contents of cherry tomato at different temperatures using near-infrared spectroscopy
ISSN号：0925-5214
是否译文：否

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Model development for soluble solids and lycopene contents of cherry tomato at different temperatures using near-infrared spectroscopy