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Quality Evaluation of Xinjiang Apricot Based on Membership Function Model
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DOI:
10.13982/j.mfst.1673-9078.2020.4.012
Quality Evaluation of Xinjiang Apricot Based on Membership Function Model
YUE Hui-hui
TIAN Ying-zi
Machine-generated Keywords：
Publication Date：
2020-04-15
Pages：
11(
88-97,53
)
Modern Food Science & Technology
PKU
ISTIC
EI
ISSN：
1673-9078
Year, Vol.(Issue)：
2020,36(4)
