基于OPLS-DA和熵权-Topsis法研究一氧化氮提升冷却猪肉品质
叶永茂,葛庆丰,吴满刚,于海,刘瑞
Effect of Nitric Oxide on Improving Chilled Pork Quality Based on OPLS-DA and Entropy-Weight Topsis Method
YE Yongmao, GE Qingfeng, WU Mangang, YU Hai, LIU Rui
食品科学 . 2025, (16): 322 -305 .  DOI: 10.7506/spkx1002-6630-20241204-024