FOOD SCIENCE ›› 2022, Vol. 43 ›› Issue (6): 295-302.doi: 10.7506/spkx1002-6630-20210308-096
• Component Analysis • Previous Articles Next Articles
FAN Tingting, ZHAO Xiaoyan, LI Xiaobei, ZHANG Yanmei, LI Jianying, ZHOU Changyan
Online:
2022-03-25
Published:
2022-03-28
CLC Number:
FAN Tingting, ZHAO Xiaoyan, LI Xiaobei, ZHANG Yanmei, LI Jianying, ZHOU Changyan. Principal Component Analysis for Comprehensive Evaluation of Free Amino Acids in Cultivated and Wild Morchella[J]. FOOD SCIENCE, 2022, 43(6): 295-302.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-20210308-096
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