基于主成分分析法的盐水鹅老卤风味强度评价模型的构建
邵俊锋, 李波, 陆炀, 王君, 崔桂友
Construction of evaluation model for flavor intensity of salted goose aged brine based on principal component analysis
SHAO Junfeng, LI Bo, LU Yang, WANG Jun, CUI Guiyou
食品与发酵工业
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2020, (14): 262
-268
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DOI: 10.13995/j.cnki.11-1802/ts.023453
