基于多元可视化模型分析低盐发酵香肠风味成分变化规律
范鑫洋, 张香美, 侯玥, 臧梦玉, 赵朝霞, 刘程鹏
Analysis of changing law of flavor components in low-salt fermented sausage based on multivariate visualization model
FAN Xinyang, ZHANG Xiangmei, HOU Yue, ZANG Mengyu, ZHAO Zhaoxia, LIU Chengpeng
食品与发酵工业
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2025, (8): 324
-331
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DOI: 10.13995/j.cnki.11-1802/ts.039597
