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
PLSR analysis and sensory evaluation of GC-MS result of phenolic compoundscontribution to smoked flavor in Chinese bacon
WANG Hongwei, SUO Huayi, ZHANG Yu, KAN Jianquan
食品与发酵工业
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2019, (21): 244
-249
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DOI: 10.13995/j.cnki.11-1802/ts.021083
