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...
সংরক্ষণ করুন:
| প্রধান লেখক: | , , , , , , |
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| বিন্যাস: | Artigo |
| ভাষা: | Inglês |
| প্রকাশিত: |
The Editorial Office of Food and Machinery
2022-11-01
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| মালা: | Shipin yu jixie |
| বিষয়গুলি: | |
| অনলাইন ব্যবহার করুন: | http://www.ifoodmm.com/spyjxen/article/abstract/20221006 |
| ট্যাগগুলো: |
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