基于主成分分析的六种鱼子酱挥发性成分评价
马双, 郝淑贤, 李来好, 杨贤庆, 黄卉, 岑剑伟
Volatile compound evaluation of six varieties of caviar by principalcomponents analysis
MA Shuang, HAO Shuxian, LI Laihao, YANG Xianqing, HUANG Hui, CEN Jianwei
食品与发酵工业
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2020, (11): 269
-276
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DOI: 10.13995/j.cnki.11-1802/ts.023507
