FOOD SCIENCE ›› 2000, Vol. 21 ›› Issue (9): 48-52.
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CHEN Hua, YU Zhi-Yong, ZHU Guo-Bin
Online:
Published:
Abstract: Based on 17 flavor components in 46 samples that were agined by GC,GC-MS and sensory evaluation,the discriminating analysis was used in the recognition of the samples aroma.And the validity of the discriminating equation was testified by the samples to be classified.Viewing from a statistical perspective,the results were good.
Key words: Discrimination analysis Aroma Liquor
CHEN Hua, YU Zhi-Yong, ZHU Guo-Bin. The Discrimination Analysis on Chinese Liquor Aroma[J]. FOOD SCIENCE, 2000, 21(9): 48-52.
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