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Construction of evaluation model for flavor intensity of salted goose aged brine based on principal component analysis
SHAO Junfeng, LI Bo, LU Yang, WANG Jun, CUI Guiyou
Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (14) : 262-268.
Construction of evaluation model for flavor intensity of salted goose aged brine based on principal component analysis
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