Construction of evaluation model of volatile flavor intensity of cyclic stewed beef based on principal component analysis
<b>Objective:</b> In order to evaluate the difference of characteristic flavor intensity between different times of cyclic stewed beef. <b>Methods:</b> The volatile flavor compounds in circulating stewed beef were determined by solid phase microextraction-gas chromatography-mass spectrometry （SPME-G...
Na minha lista:
| Principais autores: | , , , , , , |
|---|---|
| 格式: | Artigo |
| 语言: | Inglês |
| 出版: |
The Editorial Office of Food and Machinery
2022-11-01
|
| 丛编: | Shipin yu jixie |
| 主题: | |
| 在线阅读: | http://www.ifoodmm.com/spyjxen/article/abstract/20221006 |
| 标签: |
没有标签, 成为第一个标记此记录!
|