基于主成分分析的中国发酵食醋有机酸含量差异性分析
余宁华,陆震鸣,许伟,李国权,朱胜虎,史劲松,许正宏
Regional Difference of Organic Acid Contents in Chinese Fermented Vinegar Based on Principal Component Analysis
Yu Ning-hua, Lu Zhen-ming, Xu Wei, Li Guo-quan, Zhu Sheng-hu, Shi Jing-song, Xu Zheng-hong
食品与发酵工业
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2010, (10): 144
-148
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DOI: 10.13995/j.cnki.11-1802/ts.2010.10.039
