Quality evaluation of Pleurotus eryngii under different temperatures based on principal component analysis

XIE Li-yuan,ZHENG Lin-yong,PENG Wei-hong,TANG Jie,HUANG Zhong-qian,TAN Wei,GAN Bing-cheng

Food and Fermentation Industries ›› 2016, Vol. 42 ›› Issue (6) : 80.

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PDF(862 KB)
Food and Fermentation Industries ›› 2016, Vol. 42 ›› Issue (6) : 80.

Quality evaluation of Pleurotus eryngii under different temperatures based on principal component analysis

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2016, 42(6): 80

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