Construction of evaluation model for flavor intensity of salted goose aged brine based on principal component analysis

doi:10.13995/j.cnki.11-1802/ts.023453

SHAO Junfeng, LI Bo, LU Yang, WANG Jun, CUI Guiyou

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (14) : 262-268.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (14) : 262-268. DOI: 10.13995/j.cnki.11-1802/ts.023453

Construction of evaluation model for flavor intensity of salted goose aged brine based on principal component analysis

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(14): 262-268 https://doi.org/10.13995/j.cnki.11-1802/ts.023453

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Received	Published
2020-01-25	2020-07-25
Issue Date
2020-08-17

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