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, (1): 241 -247 .  DOI: 10.13995/j.cnki.11-1802/ts.032785

Copyright © Food and Fermentation Industries, All Rights Reserved.
Powered by Beijing Magtech Co. Ltd,.