Principal-Component Analysis of the Characteristics Desirable in Baker's Yeasts

Twenty-seven properties considered to be required for good bakery products were examined in 56 industrial and 2 laboratory yeast strains. The data obtained were applied to principal-component analysis, one of the multivariate statistical analyses. The first and second principal components together w...

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מידע ביבליוגרפי

הוצא לאור ב:	Appl Environ Microbiol
Principais autores:	Oda, Yuji, Ouchi, Kozo
פורמט:	Artigo
שפה:	Inglês
יצא לאור:	American Society for Microbiology (ASM) 1989
נושאים:	Food Microbiology
גישה מקוונת:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC202892/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/16347943/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.55.6.1495-1499.1989
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