Evaluation of free amino acid characteristics of Meitan cuiya based on principal component analysis and cluster analysis

PENG Qiongyao; LIU Yuqian; AO Fang; YANG Qihong; YANG Jiagan; NIU Suzhen; SONG Qinfei

doi:10.13995/j.cnki.11-1802/ts.031976

PENG Qiongyao, LIU Yuqian, AO Fang, YANG Qihong, YANG Jiagan, NIU Suzhen, SONG Qinfei

Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (6) : 283-291.

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Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (6) : 283-291. DOI: 10.13995/j.cnki.11-1802/ts.031976

Evaluation of free amino acid characteristics of Meitan cuiya based on principal component analysis and cluster analysis

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2023, 49(6): 283-291 https://doi.org/10.13995/j.cnki.11-1802/ts.031976

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Received	Revised	Published
2022-04-18	2022-05-24	2023-03-25
Issue Date
2023-04-14

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