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机译:偏最小二乘回归法分析红葡萄酒的香气特征与感官特征的相关性
School of Perfume and Aroma Technology, Shanghai Institute of Technology, No. 100 Hai Quan Road, Shanghai 201418, China;
School of Perfume and Aroma Technology, Shanghai Institute of Technology, No. 100 Hai Quan Road, Shanghai 201418, China;
School of Perfume and Aroma Technology, Shanghai Institute of Technology, No. 100 Hai Quan Road, Shanghai 201418, China;
Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences National Engineering Research Center of Edible Fungi, Shanghai 201403, China;
School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, USA;
School of Perfume and Aroma Technology, Shanghai Institute of Technology, No. 100 Hai Quan Road, Shanghai 201418, China;
Chinese grape wines; HS-SPME/GC-MS; odour activity value; partial least squares regression; relative odour contribution; sensory descriptors;
机译:利用局部最小二乘回归方法对红葡萄葡萄葡萄葡萄曲线与感官特征的相关性
机译:比较使用气味活性值和偏最小二乘回归的酿酒酵母菌株对榴莲(Durio zibethinus L.)葡萄酒的香气活性化合物和感官特性的比较
机译:基于感觉定量描述性和气味活性值的部分最小二乘回归分析,香气提取物稀释分析和香气重组和遗漏试验的局部最小二乘回归分析芳香表征
机译:基于偏最小二乘和核法回归模型的经济指标的相关情况预测
机译:化学和感官评估精选的冷硬葡萄和葡萄酒中的挥发性香气化合物
机译:用具有不同理化特性的活性炭处理红酒后红酒中酚类化合物顶空芳香化合物和感官特征的变化数据
机译:用不同物理化学特性的活性炭处理红葡萄酒后红葡萄酚类化合物,顶空香气成分和感官特征的变化数据