Construction of evaluation model for volatile flavor compounds in beef tallow hotpot seasoning based on principal component analysis

CHAO Zhonghao, XIA Zhiqiang, CHEN Gang, YANG Jian, YAN Fang, QIU Zhiqiang, JIANG Xuan, XU Xiuli, ZOU Xiaoqiang

Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (1) : 241-247.

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Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (1) : 241-247. DOI: 10.13995/j.cnki.11-1802/ts.032785

Construction of evaluation model for volatile flavor compounds in beef tallow hotpot seasoning based on principal component analysis

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 50(1): 241-247 https://doi.org/10.13995/j.cnki.11-1802/ts.032785

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