PLSR analysis and sensory evaluation of GC-MS result of phenolic compoundscontribution to smoked flavor in Chinese bacon
WANG Hongwei, SUO Huayi, ZHANG Yu, KAN Jianquan
Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (21) : 244-249.
PLSR analysis and sensory evaluation of GC-MS result of phenolic compoundscontribution to smoked flavor in Chinese bacon
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