基于主成分分析对不同品种红枣发酵果醋品质的综合评价
齐亭亭,张智锋,杨新宇,张若石,张书颖,任婧楠,范刚
Comprehensive Quality Evaluation of Red Jujube Vinegars Made from Different Varieties Based on Principal Component Analysis
QI Tingting, ZHANG Zhifeng, YANG Xinyu, ZHANG Ruoshi, ZHANG Shuying, REN Jingnan, FAN Gang
食品科学
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2024, (24): 170
-177
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DOI: 10.7506/spkx1002-6630-20240423-211