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机译:压缩检测在模型中选择相关变量预测日本发酵酱油质量的应用
Akita Prefectural Univ Fac Bioresource Sci Dept Biotechnol Lab Food Qual Sci Akita 0100195 Japan;
Akita Prefectural Univ Dept Intelligent Mechatron Akita 0150055 Japan;
Akita Prefectural Univ Dept Intelligent Mechatron Akita 0150055 Japan;
Akita Prefectural Federat Miso &
Soy Sauce Manufa Akita 0100923 Japan;
Akita Prefectural Federat Miso &
Soy Sauce Manufa Akita 0100923 Japan;
Akita Prefectural Univ Fac Bioresource Sci Dept Biotechnol Lab Food Qual Sci Akita 0100195 Japan;
Akita Prefectural Univ Fac Bioresource Sci Dept Biotechnol Lab Food Qual Sci Akita 0100195 Japan;
Akita Prefectural Univ Fac Bioresource Sci Dept Biotechnol Lab Food Qual Sci Akita 0100195 Japan;
Akita Prefectural Univ Fac Bioresource Sci Dept Biotechnol Lab Food Qual Sci Akita 0100195 Japan;
Soy sauce; Predictive quality; Variable selection approach; Compressed sensing; Partial least squares regression;
机译:压缩检测在模型中选择相关变量预测日本发酵酱油质量的应用
机译:日式发酵酱油生产的酱油饼的体外抗氧化活性和降压活性
机译:利用近红外光谱快速检测日本发酵酱油质量
机译:发酵酱油乳酸菌的分离,表征及鉴定
机译:由与癌症状况相关的变量和选定的人口统计学变量预测的症状发生,严重程度和生活质量。
机译:基于电子感官和GC-MS分析的三种日本酱油的化学特性
机译:体外 i>日式发酵酱油生产的酱油饼的抗氧化活性和降压活性