基于主成分分析法研究茶叶加工工艺对茶饮料汤色稳定性的影响
张瑞莲1，尹军峰1,*，袁海波1，许勇泉1，陈建新1，叶国注2，陈素芹2
Using Principal Component Analysis for Investigating the Effects of Processing Conditions on Color Stability of Tea Infusion
ZHANG Rui-lian1 YIN Jun-feng1,* YUAN Hai-bo1 XU Yong-quan1 CHEN Jian-xin1 YE Guo-zhu2 CHEN Su-qin2
食品科学
.
2010, (13): 82
-87
.
DOI: 10.7506/spkx1002-6630-201013020
京公网安备 11010202009729号