Intelligent perception technology combined with multivariate statistical methods to evaluate the effect of cutting-drying on the quality of Erjingtiao chili pepper (Capsicum annuum L.)
- DOI
- 10.1016/j.fochx.2026.104036
- Published
- 2026-05
- Container
- Food Chemistry: X
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.fochx.2026.104036,
title = {Intelligent perception technology combined with multivariate statistical methods to evaluate the effect of cutting-drying on the quality of Erjingtiao chili pepper (Capsicum annuum L.)},
author = {Ling Tang and Yu Chen and Hui Zeng and Junhao Wu and Xueya Wang and Yong Yin and Zuojin Hu and Xuefei Zhang and Xiaogang Zhang},
year = {2026},
journal = {Food Chemistry: X},
doi = {10.1016/j.fochx.2026.104036},
url = {https://doi.org/10.1016/j.fochx.2026.104036}
}RIS
TY - JOUR TI - Intelligent perception technology combined with multivariate statistical methods to evaluate the effect of cutting-drying on the quality of Erjingtiao chili pepper (Capsicum annuum L.) AU - Ling Tang AU - Yu Chen AU - Hui Zeng AU - Junhao Wu AU - Xueya Wang AU - Yong Yin AU - Zuojin Hu AU - Xuefei Zhang AU - Xiaogang Zhang PY - 2026 JO - Food Chemistry: X DO - 10.1016/j.fochx.2026.104036 UR - https://doi.org/10.1016/j.fochx.2026.104036 ER -
APA
Tang, L., Chen, Y., Zeng, H., Wu, J., Wang, X., Yin, Y., Hu, Z., Zhang, X., & Zhang, X. (2026). Intelligent perception technology combined with multivariate statistical methods to evaluate the effect of cutting-drying on the quality of Erjingtiao chili pepper (Capsicum annuum L.). Food Chemistry: X. https://doi.org/10.1016/j.fochx.2026.104036
Source records
- crossref · retrieved 2026-09-25T11:47:16.279Z