基于主成分分析和隶属函数法对不同马铃薯酶促褐变评价
陈明俊，罗小波，曹贞菊，尹旺，阳腾，舒启琼，张恒，李飞
Comprehensive Evaluation of Enzymatic Browning of Different Potatoes Based on Principal Component Analysis and Membership Function Method
CHEN Mingjun，LUO Xiaobo，CAO Zhenju，YIN Wang，YANG Teng，SHU Qiqiong，ZHANG Heng，LI Fei
中国蔬菜
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2024, (4): 85
-92
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DOI: 10.19928/j.cnki.1000-6346.2024.3019
