基于主成分分析的牛油火锅底料挥发性风味物质评价模型的构建
晁仲昊, 夏志强, 陈刚, 杨建, 严芳, 邱志强, 姜萱, 徐秀丽, 邹孝强
食品与发酵工业 ›› 2024, Vol. 50 ›› Issue (1) : 241-247.
基于主成分分析的牛油火锅底料挥发性风味物质评价模型的构建
Construction of evaluation model for volatile flavor compounds in beef tallow hotpot seasoning based on principal component analysis
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