感官评价和GC-MS结合偏最小二乘回归法分析酚类化合物对腊肉烟熏风味的贡献
王洪伟, 索化夷, 张玉, 阚建全
食品与发酵工业 ›› 2019, Vol. 45 ›› Issue (21) : 244-249.
感官评价和GC-MS结合偏最小二乘回归法分析酚类化合物对腊肉烟熏风味的贡献
PLSR analysis and sensory evaluation of GC-MS result of phenolic compoundscontribution to smoked flavor in Chinese bacon
{{custom_ref.label}} |
{{custom_citation.content}}
{{custom_citation.annotation}}
|
/
〈 | 〉 |