![](/develop/static/common/images/pdf.png)
Volatile compound evaluation of six varieties of caviar by principalcomponents analysis
MA Shuang, HAO Shuxian, LI Laihao, YANG Xianqing, HUANG Hui, CEN Jianwei
Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (11) : 269-276.
Volatile compound evaluation of six varieties of caviar by principalcomponents analysis
{{custom_ref.label}} |
{{custom_citation.content}}
{{custom_citation.annotation}}
|
/
〈 |
|
〉 |