Quality evaluation of different sweet potato vinegars based on principalcomponent analysis

doi:10.13995/j.cnki.11-1802/ts.020447

CHEN Shanmin, HUANG Ping,WANG Zhenshuai, XIN Siyue,SHENG Huaiyu,JIANG Heti

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (17) : 240-246.

PDF(2663 KB)

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (17) : 240-246. DOI: 10.13995/j.cnki.11-1802/ts.020447

Quality evaluation of different sweet potato vinegars based on principalcomponent analysis

{{article.zuoZhe_EN}}

Author information +

History +

HeighLight

Abstract

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(17): 240-246 https://doi.org/10.13995/j.cnki.11-1802/ts.020447

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

Funding

RIGHTS & PERMISSIONS

PDF(2663 KB)

Accesses

Citation

Detail

Sections

Recommended

Please choose a citation manager

Content to export