Application Progresses on Near-infrared Spectroscopy in Quality Detection of Edible Fungi
Edible fungi is a kind of large fungi with high protein, low fat and medicinal value. It has become one of the common food ingredients on the table because of its characteristics of more nutrition, fresh flavor, low calories and multi-functions. With the continuous upgrading of the consumption conce...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2024-01-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023030104 |