Regional Difference of Organic Acid Contents in Chinese Fermented Vinegar Based on Principal Component Analysis

doi:10.13995/j.cnki.11-1802/ts.2010.10.039

Yu Ning-hua, Lu Zhen-ming, Xu Wei, Li Guo-quan, Zhu Sheng-hu, Shi Jing-song, Xu Zheng-hong

Food and Fermentation Industries ›› 2010, Vol. 36 ›› Issue (10) : 144-148.

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Food and Fermentation Industries ›› 2010, Vol. 36 ›› Issue (10) : 144-148. DOI: 10.13995/j.cnki.11-1802/ts.2010.10.039

Food and Fermentation Industries

Regional Difference of Organic Acid Contents in Chinese Fermented Vinegar Based on Principal Component Analysis

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2010, 36(10): 144-148 https://doi.org/10.13995/j.cnki.11-1802/ts.2010.10.039

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