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windows下自动FTP脚本

于 2020-12-02 发布
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B Fractionation and identification of the phenolic compounds of highbush blueberries(Vaccinium corymbosumLUJ].Food Chemistry, 1996,55(1): 35-40「J,2012,33(1):340-342,2017,38(2):301-305.[4 MENDOZA F, LU R, ARIANA D,et al. Integrated spectral and image analysis of hyperspectral scattering data for prediction ofple [ruil firmness and soluble solids conlenl[J] Poslharvesl Biology and Technology, 2011, 62(2: 149-160[5 SUN M J, ZHANG D, LIU L,et al. How to predict the sugariness and hardness of melons a near-infrared [J]. Food Chemistry,2017,218(3:413-42116 SIEDLISKA A, BARANOWSKI P, MAZUREK W, ct al. Classification models of bruise and cultivar detection on the basis of hy-perspectral imaging data[J]. Computers and Electronics in Agriculture, 2014, 106: 66-74[7 LIU D, SUN D W, ZENG X N, el al. Recenl aDvances in wavelength seleclion lechniques for hyperspectral image processing inthe food industry[J]. Food Bioprocess Technol, 2014, 7: 307-323[8 ZHANG C, GUO C T, LIU F,et al. Hyperspectral imaging analysis for ripeness evaluation of strawberry with support vector ma-chine[j] Journal of Food Engincering, 2016, 179: 11-18[9J,2016,47(5:634-6402009,29(:1611-1615201536(12)171-17612]J,2012,32(11:3093309[13] LI B C, HOU B L, ZHANG D W,et al. Pears characteristics (soluble solids content and firmness prediction, varieties) testingInethods based on visible-near infrared hyperspecTral imaging[J]. OpLik, 2016, 127: 2624-2630[14] FAN S X, ZHANG B H,LI J B, et al. Prediction of soluble solids content of apple using the combination of spectra and textural features of hyperspectral reflectance imaging data[J. Postharvest Biology and Technology, 2016, 121: 51-61[15 RAJKUMAR P, WANG N,EIMASRY G, et al.Studies on banana fruit quality and maturity stages using hyperspectral imaging[ JIJournal of Food Engineering 2012, 108: 194-200,2015,36(16):10172015,35(8:2297-2302[18]WANG N,2007,23(2:151-155.「192008,39(5):91-9320」201536(10:70-74.[21] WU D, SUN D WAdvanced applications of hyperspectral imaging technology for food quality and safety analysis and assess-ment a review part T[J]. Innovative Food Science and Emerging Technologies, 2013, 19(4): 1-14J2014,35(8:57-61BP,2012.124」13,44(2):142-146.25],201523(6:1530-1537M011:41-48.[27,2013,24(10:1972-19762010,30(10):2729-2733?1994-2018ChinaAcadcmicJournaleLcctronicPublishingHousc.Allrightsreservedhttp://www.cnki.nct
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