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主成分分析法构建循环卤煮牛肉挥发性风味强度评价模型
by
孟祥忍
,
高子武
,
王恒鹏
,
屠明亮
,
吴丹璇
,
高苏敏
,
刘宗振
Published in
食品与机械
(2022)
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Journal Article
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characteristic flavor substances
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evaluation model
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principal component analysis: beef cycling brine cooking
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Chinese
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DOAJ Directory of Open Access Journals
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