机译:通过偏最小二乘回归分析,通过电子鼻廓快速测量和建模氧化鸡肉的风味品质变化
Department of Biology and Food Engineering, Shanghai Institute of Technology, 200235 Shanghai, PR China;
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, PR China;
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, PR China;
Department of Chemistry, COMSATS Institute of Information Technology, Abbottabad 22060, Pakistan;
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, PR China;
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, PR China;
Department of Biology and Food Engineering, Shanghai Institute of Technology, 200235 Shanghai, PR China;
Department of Biology and Food Engineering, Shanghai Institute of Technology, 200235 Shanghai, PR China;
Electronic nose; Partial least squares regression analysis; Chemical parameters; Chicken fat; Controlled oxidation; Gas chromatography-mass spectrometry;
机译:通过电子鼻和偏最小二乘回归分析预测烟草中尼古丁生物碱的快速新颖方法
机译:通过电子鼻和偏最小二乘回归分析预测烟草中尼古丁生物碱的快速新颖方法
机译:使用偏最小二乘回归分析将受控氧化牛脂的化学参数与气相色谱-质谱图和电子鼻响应相关
机译:偏最小二乘回归变量选择的二进制粒子群算法及其在生产质量建模中的应用
机译:六种预测公司破产的模型的比较:多个线性回归分析,多个线性判别分析,逐步回归分析,逐步判别分析,多个带岭点回归的线性回归分析,以及多个线性离散
机译:基于独立成分分析结合偏最小二乘和人工神经网络的电子鼻用于葡萄酒预测
机译:喷雾干燥的封装橙色香精的芳香成分:通过感官分析和电子鼻技术评估基质组成对香气保留的影响