PLSR analysis and sensory evaluation of GC-MS result of phenolic compoundscontribution to smoked flavor in Chinese bacon

doi:10.13995/j.cnki.11-1802/ts.021083

WANG Hongwei, SUO Huayi, ZHANG Yu, KAN Jianquan

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (21) : 244-249.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (21) : 244-249. DOI: 10.13995/j.cnki.11-1802/ts.021083

PLSR analysis and sensory evaluation of GC-MS result of phenolic compoundscontribution to smoked flavor in Chinese bacon

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(21): 244-249 https://doi.org/10.13995/j.cnki.11-1802/ts.021083

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Received	Published
2019-05-13	2019-11-15
Issue Date
2019-11-15

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