香气活度值法结合PLSR用于梨酒特征香气物质筛选与鉴定

周文杰，王鹏，詹萍，田洪磊

Screening and Identification of Flavor Characteristics of Three Pear Wines Based on Odor Activity Value Using Partial Least Squares Regression

ZHOU Wenjie, WANG Peng, ZHAN Ping, TIAN Honglei

食品科学 . 2017, (14): 138 -143 . DOI: 10.7506/spkx1002-6630-201714021