基于主成分分析法的煮制时间对卤制鸡肉风味的影响分析
武苏苏,赵改名,柳艳霞,田玮,孙灵霞
Effects of cooking time on volatile flavor compounds of stewed chicken by principal components analysis method
WU Su-su, ZHAO Gai-ming, LIU Yan-xia, TIAN Wei, SUN Ling-xia
食品与发酵工业
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2014, (10): 194
-199
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DOI: 10.13995/j.cnki.11-1802/ts.2014.10.072
