Mathematical model of the ratio of sucrose added to dangshan pear paste based on GC analysis of d-allose as the characteristic component
Yuhui Yu(Sun Yat-sen University), Meiqing Li(Anhui Agricultural University), Linzhong Zhang(Anhui Agricultural University), Lei He(Anhui Agricultural University), Haiwei Zhang(Xi'an Jiaotong University), Huixin Xu(Anhui Agricultural University)
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