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Monitoring freshness of crayfish (Prokaryophyllus clarkii) through the combination of near-infrared spectroscopy and chemometric method

Published Online: 2022-06-06

Published Print: 2022-10

Authors

Liu, Yan https://orcid.org/0000-0002-9268-6702
Wang, Chao

Xia, Zhenzhen

Wang, Qiao

Duan, Shuo
Funding

Funding for this research was provided by:

The National Key Research and Development Program of China (2019YFC1606000)
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Text and Data Mining valid from 2022-06-06

Version of Record valid from 2022-06-06
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Article History

Received: 23 August 2021

Accepted: 8 May 2022

First Online: 6 June 2022

Document is current