基于电子鼻和神经网络对广式香肠脂肪氧化的评价

顾欣哲，吴振川，刘芮瑜，尹涛，何淑文，屠康，潘磊庆

Evaluation of Fat Oxidation in Cantonese Sausage during Processing and Storage Using an Electronic Nose and Artificial Neural Network

GU Xinzhe, WU Zhenchuan, LIU Ruiyu, YIN Tao, HE Shuwen, TU Kang, PAN Leiqing

食品科学 . 2016, (24): 142 -148 . DOI: 10.7506/spkx1002-6630-201624022