Volatile compound evaluation of six varieties of caviar by principalcomponents analysis

doi:10.13995/j.cnki.11-1802/ts.023507

MA Shuang, HAO Shuxian, LI Laihao, YANG Xianqing, HUANG Hui, CEN Jianwei

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (11) : 269-276.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (11) : 269-276. DOI: 10.13995/j.cnki.11-1802/ts.023507

Volatile compound evaluation of six varieties of caviar by principalcomponents analysis

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(11): 269-276 https://doi.org/10.13995/j.cnki.11-1802/ts.023507

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Received	Published
2020-02-04	2020-06-15
Issue Date
2020-06-24

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