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Regional Difference of Organic Acid Contents in Chinese Fermented Vinegar Based on Principal Component Analysis
Key words: different region; vinegar; organic acid; principal component analysis
Yu Ning-hua , Lu Zhen-ming , Xu Wei , Li Guo-quan , Zhu Sheng-hu , Shi Jing-song , Xu Zheng-hong . Regional Difference of Organic Acid Contents in Chinese Fermented Vinegar Based on Principal Component Analysis[J]. Food and Fermentation Industries, 2010 , 36(10) : 144 -148 . DOI: 10.13995/j.cnki.11-1802/ts.2010.10.039
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