基于主成分分析的牛油火锅底料挥发性风味物质评价模型的构建
晁仲昊, 夏志强, 陈刚, 杨建, 严芳, 邱志强, 姜萱, 徐秀丽, 邹孝强
Construction of evaluation model for volatile flavor compounds in beef tallow hotpot seasoning based on principal component analysis
CHAO Zhonghao, XIA Zhiqiang, CHEN Gang, YANG Jian, YAN Fang, QIU Zhiqiang, JIANG Xuan, XU Xiuli, ZOU Xiaoqiang
食品与发酵工业
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2024, (1): 241
-247
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DOI: 10.13995/j.cnki.11-1802/ts.032785
