首页> 外文期刊>Journal of Chemometrics >Comparison of sensory evaluation techniques for Hungarian wines

【24h】

Comparison of sensory evaluation techniques for Hungarian wines

机译：匈牙利葡萄酒感官评价技术的比较

获取原文

获取原文并翻译 | 示例

掌桥外文数据库（机构版） >>

开具论文收录证明 >>

文献代查 >>

页面导航

摘要
著录项
相似文献
相关主题

摘要

Abstract >The aim of this study was to compare different Hungarian Kadarka, Kékfrankos, and Cabernet franc wines produced and aged by the same methods and to compare two types of sensory analysis methods as well: the 100‐point OIV system and quantitative descriptive analysis (QDA). Both tests were conducted by 12 assessors of the University of Pécs, Institute for Regional Development, Faculty of Horticulture and Oenology. This study provides conclusions about the use of sensory analysis methods, highlighting the advantages and disadvantages of QDA and the OIV system. Principal component analysis, analysis of variance (ANOVA), multiple factor analysis, and partial least squares dicriminant analysis were used for the evaluation of the data. Our results showed that the sensory panel was able to discriminate the samples by both sensory methods; however, the information provided by them was significantly different. ANOVA clearly showed that the two methods have different sensitivity when comparing wines (commercial and produced wine samples) and QDA proved to be the more sensitive, as well as more detailed, method. Partial least squares discriminant analysis augmented the findings in the classification part of the different type of wine samples. In general, OIV is able to show the general quality of the wines, while QDA coupled with proper chemometric methods is able to describe why the given samples received good or bad OIV scores. </abstract> </span> <span class="z_kbtn z_kbtnclass hoverxs" style="display: none;">展开▼</span> </div> <div class="translation abstracttxt"> <span class="zhankaihshouqi fivelineshidden" id="abstract"> <span>机译：</span><Abstract Type =“Main”XML：Lang =“en”> <标题类型=“main”>抽象</ title> 本研究的目的是通过相同的方法比较不同的匈牙利卡达卡，Kékfrankos和赤霞珠和赤霞珠葡萄酒，并比较两种类型的感官分析方法：100点OIV系统和定量描述性分析（QDA）。这两项测试都是由汉堡大学的12位评估员进行的，园艺和酿酒学院区域发展研究所。本研究提供了关于使用感官分析方法的结论，突出了QDA和OIV系统的优缺点。主要成分分析，方差分析（ANOVA），多因素分析和部分最小二乘因子DICIMINANT分析用于评估数据。我们的结果表明，感官面板能够通过感官方法区分样品;但是，它们提供的信息显着不同。 ANOVA清楚地表明，在比较葡萄酒（商业和生产的葡萄酒样本）和QDA被证明是更敏感的和更详细的方法时，这两种方法具有不同的敏感性。局部最小二乘判别分析增强了不同类型葡萄酒样本的分类部分中的结果。一般而言，OIV能够显示葡萄酒的一般质量，而QDA与适当的化学计量方法耦合，能够描述给定的样本为什么收到良好或不良的OIV分数。</ p> </摘要> </span> <span class="z_kbtn z_kbtnclass hoverxs" style="display: none;">展开▼</span> </div> </div> <div class="record"> <h2 class="all_title" id="enpatent33" >著录项</h2> <ul> <li> <span class="lefttit">来源</span> <div style="width: 86%;vertical-align: text-top;display: inline-block;"> <a href='/journal-foreign-33917/'>《Journal of Chemometrics》</a> <b style="margin: 0 2px;">|</b><span>2020年第4期</span><b style="margin: 0 2px;">|</b><span>共15页</span> </div> </li> <li> <div class="author"> <span class="lefttit">作者</span> <p id="fAuthorthree" class="threelineshidden zhankaihshouqi"> </p> <span class="z_kbtnclass z_kbtnclassall hoverxs" id="zkzz" style="display: none;">展开▼</span> </div> </li> <li> <div style="display: flex;"> <span class="lefttit">作者单位</span> <div style="position: relative;margin-left: 3px;max-width: 639px;"> <div class="threelineshidden zhankaihshouqi" id="fOrgthree"> </div> <span class="z_kbtnclass z_kbtnclassall hoverxs" id="zhdw" style="display: none;">展开▼</span> </div> </div> </li> <li > <span class="lefttit">收录信息</span> <span style="width: 86%;vertical-align: text-top;display: inline-block;"></span> </li> <li> <span class="lefttit">原文格式</span> <span>PDF</span> </li> <li> <span class="lefttit">正文语种</span> <span>eng</span> </li> <li> <span class="lefttit">中图分类</span> <span><a href="https://www.zhangqiaokeyan.com/clc/159.html" title="化学">化学;</a></span> </li> <li class="antistop"> <span class="lefttit">关键词</span> <p style="width: 86%;vertical-align: text-top;"> <a style="color: #3E7FEB;" href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=ANOVA&option=203" rel="nofollow">ANOVA;</a> <a style="color: #3E7FEB;" href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=PLS‐DA&option=203" rel="nofollow">PLS‐DA;</a> <a style="color: #3E7FEB;" href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=sensometrics&option=203" rel="nofollow">sensometrics;</a> <a style="color: #3E7FEB;" href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=sensory analysis&option=203" rel="nofollow">sensory analysis;</a> <a style="color: #3E7FEB;" href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=wine&option=203" rel="nofollow">wine;</a> </p> <div class="translation"> 机译：ANOVA;PLS-DA;ensometrics;感官分析;葡萄酒; </div> </li> </ul> </div> </div> <div class="literature cardcommon"> <div class="similarity "> <h3 class="all_title" id="enpatent66">相似文献</h3> <div class="similaritytab clearfix"> <ul> <li class="active" >外文文献</li> <li >中文文献</li> <li >专利</li> </ul> </div> <div class="similarity_details"> <ul > <li> <div> <b>1. </b><a class="enjiyixqcontent" href="/journal-foreign-detail/0704025425569.html">Comparison of sensory evaluation techniques for Hungarian wines</a> <b>[J]</b> . <span> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor"> </a> <a href="/journal-foreign-33917/" target="_blank" rel="nofollow" class="tuijian_authcolor">Journal of Chemometrics .</a> <span>2020</span><span>,第4期</span> </span> </div> <p class="zwjiyix translation" style="max-width: initial;height: auto;word-break: break-all;white-space: initial;text-overflow: initial;overflow: initial;"> <span>机译：匈牙利葡萄酒感官评价技术的比较</span> </p> </li> <li> <div> <b>2. </b><a class="enjiyixqcontent" href="/academic-journal-foreign_detail_thesis/0204113887660.html">Comparison between sensory evaluation and SPME GC-MS in Brazilian's sparkling wines</a> <b>[J]</b> . <span> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=E. Gabbardo&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor">E. Gabbardo,</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=E. Celotti&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor">E. Celotti,</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=M. Gabbardo&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor">M. Gabbardo </a> <a href="/journal-foreign-14859/" target="_blank" rel="nofollow" class="tuijian_authcolor">BIO Web of Conferences .</a> <span>2019</span><span>,第1期</span> </span> </div> <p class="zwjiyix translation" style="max-width: initial;height: auto;word-break: break-all;white-space: initial;text-overflow: initial;overflow: initial;"> <span>机译：巴西起泡酒的感官评估与SPME GC-MS的比较</span> </p> </li> <li> <div> <b>3. </b><a class="enjiyixqcontent" href="/journal-foreign-detail/070401274144.html">Comparison Between Sensory and Nephelometric Evaluations of Tannin Fractions Obtained by Ultrafiltration of Red Wines</a> <b>[J]</b> . <span> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=Rebenaque Pierrick&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor">Rebenaque Pierrick,</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=Rawyler Andre&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor">Rawyler Andre,</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=Boldi Marc-Olivier&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor">Boldi Marc-Olivier,</a> <a href="/journal-foreign-16291/" target="_blank" rel="nofollow" class="tuijian_authcolor">Chemosensory perception .</a> <span>2015</span><span>,第1期</span> </span> </div> <p class="zwjiyix translation" style="max-width: initial;height: auto;word-break: break-all;white-space: initial;text-overflow: initial;overflow: initial;"> <span>机译：红酒超滤获得的单宁含量的感官和浊度评估方法的比较</span> </p> </li> <li> <div> <b>4. </b><a class="enjiyixqcontent" href="/academic-conference-foreign_international-conference-fuzzy-information-processing_thesis/02051387249.html">ANALYSIS AND COMPARISON OF FRENCH AND CHINESE SENSORY PANELS ON FABRIC HAND EVALUATION BY USING FUZZY TECHNIQUES</a> <b>[C]</b> . <span> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=Xianyi Zeng&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor">Xianyi Zeng,</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=Ludovic Koehl&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor">Ludovic Koehl,</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=Yongsheng Ding&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor">Yongsheng Ding,</a> <a href="/conference-foreign-6651/" target="_blank" rel="nofollow" class="tuijian_authcolor">International Conference on Fuzzy Information Processing: Theories and Applications vol.2; 20030301-04; Beijing(CN) .</a> <span>2003</span> </span> </div> <p class="zwjiyix translation" style="max-width: initial;height: auto;word-break: break-all;white-space: initial;text-overflow: initial;overflow: initial;"> <span>机译：法语和汉语感觉面板模糊手度评估的比较</span> </p> </li> <li> <div> <b>5. </b><a class="enjiyixqcontent" href="/academic-degree-foreign_mphd_thesis/02061196720.html">Phenolic management in red wines: investigation of the timing and severity of regulated deficit irrigation (RDI), grape maturity, and selected maceration conditions by HPLC-MS and sensory techniques.</a> <b>[D] </b> . <span> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=Casassa, Luis Federico.&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor">Casassa, Luis Federico. </a> <span>2013</span> </span> </div> <p class="zwjiyix translation" style="max-width: initial;height: auto;word-break: break-all;white-space: initial;text-overflow: initial;overflow: initial;"> <span>机译：红酒中的酚类管理：通过HPLC-MS和感官技术研究调节性缺水灌溉（RDI）的时间和严重程度，葡萄成熟度以及选定的浸渍条件。</span> </p> </li> <li> <div> <b>6. </b><a class="enjiyixqcontent" href="/academic-journal-foreign-pmc_detail_thesis/040006564563.html">Chemical and Sensory Impacts of Accentuated Cut Edges (ACE) Grape Must Polyphenol Extraction Technique on Shiraz Wines</a> <b>[O] </b> . <span> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=Wenyu Kang&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor">Wenyu Kang,</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=Keren A. Bindon&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor">Keren A. Bindon,</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=Xingchen Wang&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor">Xingchen Wang,</a> <span>2020</span> </span> </div> <p class="zwjiyix translation" style="max-width: initial;height: auto;word-break: break-all;white-space: initial;text-overflow: initial;overflow: initial;"> <span>机译：突出的切割边缘（ACE）葡萄的化学和感觉影响必须在Shiraz葡萄酒上的多酚提取技术</span> </p> </li> <li> <div> <b>7. </b><a class="enjiyixqcontent" href="/open-access_resources_thesis/01000129100672.html">Comparison of Headspace and Distillation Techniques for Soy Sauce Aroma in Relation to Analysis by Silica Capillary Gas Chromatography and Sensory Evaluation</a> <b>[O] </b> . <span> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=Tetsuo Aishima&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor">Tetsuo Aishima </a> <span>1982</span> </span> </div> <p class="zwjiyix translation" style="max-width: initial;height: auto;word-break: break-all;white-space: initial;text-overflow: initial;overflow: initial;"> <span>机译：二氧化硅毛细管气相色谱分析及感官评价与酱油盐瘤顶空和蒸馏技术的比较</span> </p> </li> </ul> <ul style="display: none;"> <li> <div> <b>1. </b><a class="enjiyixqcontent" href="/academic-journal-cn_inner-mongolia-science-technology-economy_thesis/0201258706780.html">对红葡萄酒因子分析与感官评价结果的比较</a> <b>[J]</b> <span> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=张彩翼&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor"> . 张彩翼</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=邹芬丽&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor">,邹芬丽</a> <span> <a href="/journal-cn-5200/" target="_blank" rel="nofollow" class="tuijian_authcolor"> . 内蒙古科技与经济 </a> </span> <span> . 2013</span><span>,第018期</span> </span> </div> </li> <li> <div> <b>2. </b><a class="enjiyixqcontent" href="/academic-journal-cn_liquor-making-science-technology_thesis/0201297116317.html">中国葡萄酒感官评价体系正式发布</a> <b>[J]</b> <span> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=黄筱鹂&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor"> . 黄筱鹂</a> <span> <a href="/journal-cn-13388/" target="_blank" rel="nofollow" class="tuijian_authcolor"> . 酿酒科技 </a> </span> <span> . 2018</span><span>,第12期</span> </span> </div> </li> <li> <div> <b>3. </b><a class="enjiyixqcontent" href="/academic-journal-cn_shandong-industrial-technology_thesis/0201245000207.html">葡萄酒加工工艺中感官评价的应用探析</a> <b>[J]</b> <span> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=张杰&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor"> . 张杰</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=张元玲&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor">,张元玲</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=孙永波&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor">,孙永波</a> <span> <a href="/journal-cn-13972/" target="_blank" rel="nofollow" class="tuijian_authcolor"> . 山东工业技术 </a> </span> <span> . 2016</span><span>,第001期</span> </span> </div> </li> <li> <div> <b>4. </b><a class="enjiyixqcontent" href="/academic-journal-cn_transactions-chinese-society-agricultural-machinery_thesis/0201258120818.html">人工贵腐葡萄酒香气的仪器分析与感官评价</a> <b>[J]</b> <span> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=陶永胜&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor"> . 陶永胜</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=刘吉彬&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor">,刘吉彬</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=兰圆圆&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor">,兰圆圆</a> <span> <a href="/journal-cn-6828/" target="_blank" rel="nofollow" class="tuijian_authcolor"> . 农业机械学报 </a> </span> <span> . 2016</span><span>,第002期</span> </span> </div> </li> <li> <div> <b>5. </b><a class="enjiyixqcontent" href="/academic-journal-cn_china-brewing_thesis/020124751162.html">基于电子鼻的葡萄酒感官评价模型的构建</a> <b>[J]</b> <span> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=宫雪&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor"> . 宫雪</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=刘宁&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor">,刘宁</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=李二虎&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor">,李二虎</a> <span> <a href="/journal-cn-9431/" target="_blank" rel="nofollow" class="tuijian_authcolor"> . 中国酿造 </a> </span> <span> . 2014</span><span>,第005期</span> </span> </div> </li> <li> <div> <b>6. </b><a class="enjiyixqcontent" href="/academic-conference-cn_meeting-40048_thesis/020222389088.html">感官评价在葡萄酒加工工艺的应用及研究</a> <b>[C]</b> <span> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=康文欣&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor"> . 康文欣</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=戚晓丽&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor">,戚晓丽</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=李岩&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor">,李岩</a> <span> <a href="/conference-cn-40048/" target="_blank" rel="nofollow" class="tuijian_authcolor"> . 2015食品感官分析与应用学术研讨会 </a> <span> <span> . 2015</span> </span> </div> </li> <li> <div> <b>7. </b><a class="enjiyixqcontent" href="/academic-degree-domestic_mphd_thesis/020316028134.html">李斯特《匈牙利狂想曲》第十首的音乐分析与演奏版本比较</a> <b>[A] </b> <span> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=王婷婷&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor"> . 王婷婷</a> <span> . 2020</span> </span> </div> </li> </ul> <ul style="display: none;"> <li> <div> <b>1. </b><a class="enjiyixqcontent" href="/patent-detail/06120113751955.html">一种应用照光技术生产高白藜芦醇型葡萄酒的方法</a> <b>[P]</b> . <span> 中国专利： CN113755267A </span> <span> . 2021-12-07</span> </div> </li> <li> <div> <b>2. </b><a class="enjiyixqcontent" href="/patent-detail/06120113674535.html">由醋栗、草莓、覆盆子和葡萄酒工业的果渣生产香气物质的生物技术</a> <b>[P]</b> . <span> 中国专利： CN113853439A </span> <span> . 2021-12-28</span> </div> </li> <li> <div> <b>3. </b><a class="enjiyixqcontent" href="/patent-detail/06130425334573.html">METHOD FOR CARRYING OUT A SENSORY PROFILE IN ORDER TO DEFINE AND EVALUATE TYPICALITY OF WINES</a> <b>[P]</b> . <span> 外国专利：  RO123129B1 </span> <span> . 2010-11-30</span> </div> <p class="zwjiyix translation" style="max-width: initial;height: auto;word-break: break-all;white-space: initial;text-overflow: initial;overflow: initial;"> <span>机译：定义和评估葡萄酒典型性的方法 </span> </p> </li> <li> <div> <b>4. </b><a class="enjiyixqcontent" href="/patent-detail/06130415164612.html">Kit system of holders of sample boxes and assemblies for preparing, sensory and instrumental comparison and evaluation of beverage and food quality</a> <b>[P]</b> . <span> 外国专利：  CZ28422U1 </span> <span> . 2015-07-15</span> </div> <p class="zwjiyix translation" style="max-width: initial;height: auto;word-break: break-all;white-space: initial;text-overflow: initial;overflow: initial;"> <span>机译：样品盒和组件支架套件系统，用于饮料，食品质量的制备，感官和仪器比较以及评估 </span> </p> </li> <li> <div> <b>5. </b><a class="enjiyixqcontent" href="/patent-detail/06130417728759.html">Holder system of sample books and assemblies for the preparation, sensory and instrumental comparison and evaluation of quality of beverages and foodstuffs</a> <b>[P]</b> . <span> 外国专利：  CZ201396A3 </span> <span> . 2014-08-20</span> </div> <p class="zwjiyix translation" style="max-width: initial;height: auto;word-break: break-all;white-space: initial;text-overflow: initial;overflow: initial;"> <span>机译：样品簿和组件的支架系统，用于饮料，食品的制备，感觉和仪器比较以及质量评估 </span> </p> </li> </ul> </div> </div> </div> <div class="theme cardcommon" style="overflow: auto;display:none"> <h3 class="all_title" id="enpatent55">相关主题</h3> <ul id="subject"> </ul> </div> </div> </div> </div> <div class="right rightcon"> <div class="details_img cardcommon clearfix" style="margin-bottom: 10px;display:none;" > </div> </div> </div> <div id="thesis_get_original1" class="downloadBth" style="bottom: 19px;z-index: 999;" onclick="ywcd('0704025425569','4',7,2,1,'',this,24)" class="delivery" prompt="010401" title="通过人工服务将文献原文发送至邮箱" >获取原文</div> <div class="journalsub-pop-up" style="display: none"> <div class="journal-sub"> <h2>期刊订阅</h2> <img src="https://cdn.zhangqiaokeyan.com/img/loginclose.png" alt="" onclick="$('.journalsub-pop-up').hide()"> <p class="pardon">抱歉，该期刊暂不可订阅，敬请期待！</p> <p class="current">目前支持订阅全部北京大学中文核心（2020）期刊目录。</p> <div style="display: flex;margin-top: 69px;justify-content: space-between;"> <div class="no-sub" onclick="$('.journalsub-pop-up').hide()">暂不订阅</div> <div class="other-sub" onclick="continueSub('from=pc-detail')">继续订阅其他期刊</div> </div> </div> </div> <div class="right_btn"> <ul> <li class="gouwuche">  </li> <li class="yijian"> <a href="javascript:void(0);" onclick="link_analysis('/mycenter/auth/complaint.html',this)">意见反馈</a> </li> <li class="top"> <a href="javascript:scrollTo(0,0);">回到顶部</a> </li> <li class="shouye"> <a href="/">回到首页</a> </li> </ul> </div> <div class="xllindexfooter"> <div class="xllindexfootercenter"> <div class="xllindexfooterleft left" > <div class="xllindexfooterleftli"> <ul> <li><a href="/about.html">关于掌桥</a></li> <li><a href="/help/helpmap.html">资源导航</a></li> <li><a href="/help/helpguide.html">新手指南</a></li> <li><a href="/help/helpcenter.html">常见问题</a></li> <li><a href="/sitemap.html">网站地图</a></li> <li><a href="/help/helpcenter.html?type=9">版权声明</a></li> </ul> </div> <div class="xllindexfooterleft"> <p class="xllindexfooterlefteamil">客服邮箱：kefu@zhangqiaokeyan.com</p> <div class="xllindexfooterlefttcp"> <div class="xllindexfooterpoliceiimg"></div> <div class="xllindexfooterpoliceispan"> <span>京公网安备：11010802029741号 </span> <span>ICP备案号：<a href="https://beian.miit.gov.cn" rel="nofollow" target="_blank">京ICP备15016152号-6</a></span> <span>六维联合信息科技 (北京) 有限公司©版权所有</span> </div> </div> </div> </div> <div class="xllindexfooterright left"> <ul> <li> <p style="font-weight: bold;">客服微信</p> <div></div> </li> <li> <p style="font-weight: bold;">服务号</p> <div></div> </li> </ul> </div> </div> </div> <span id="0704025425569down" data-source="7," data-out-id="0hHAs8vuzDxGY5RU4zgIF030iOwGnl+vR2DuaHhQhbw/vP67Qze2igrDmnc+4xnY," data-f-source-id="7" data-title="Comparison of sensory evaluation techniques for Hungarian wines" data-price="20" data-site-name="" data-transnum="24" style="display:none;"></span> <input type="hidden" value="4" id="sourcetype"> <input type="hidden" value="33917" id="journalid"> <input type="hidden" value="1" id="inyn_provide_service_level"> <input type="hidden" value="https://cdn.zhangqiaokeyan.com" id="imgcdn"> <input type="hidden" value="1" id="isdeatail"> <input type="hidden" value="" id="syyn_indexed_database"> <input type="hidden" value="" id="servicetype"> <input type="hidden" id="pagename" value="Comparison of sensory evaluation techniques for Hungarian wines"/> <input type="hidden" value="thesis_get_original" id="pageIdentification"> <script type="text/javascript" src="https://cdn.zhangqiaokeyan.com/js/jquery-1.12.4.js"></script> <script type="text/javascript" src="https://cdn.zhangqiaokeyan.com/js/common/lwlh_ajax.js"></script> <script type="text/javascript" src="https://cdn.zhangqiaokeyan.com/js/zq.js?v=5.7.7"></script> <script type="text/javascript" src="https://cdn.zhangqiaokeyan.com/js/common/common.js?v=5.7.7"></script> <script type="text/javascript" src="https://cdn.zhangqiaokeyan.com/js/jquery.cookie.js"></script> <script type="text/javascript" src="https://cdn.zhangqiaokeyan.com/js/top.js?v=5.7.7"></script> <script type="text/javascript" src="https://cdn.zhangqiaokeyan.com/js/common/tip.js?v=5.7.7"></script> <script type="text/javascript" src="https://cdn.zhangqiaokeyan.com/js/common/login.js?v=5.7.7"></script> <script type="text/javascript" src="https://cdn.zhangqiaokeyan.com/js/common/down.js?v=5.7.7"></script> <script type="text/javascript" src="https://cdn.zhangqiaokeyan.com/js/common/search.js?v=5.7.7"></script> <script type="text/javascript" src="https://cdn.zhangqiaokeyan.com/js/searchtype.js?v=5.7.7"></script> <script type="text/javascript" src="https://cdn.zhangqiaokeyan.com/js/user/regist.js?v=5.7.7"></script> <script type="text/javascript" src="https://cdn.zhangqiaokeyan.com/js/zxs_solor/detail.js?v=5.7.7"></script> <script type="text/javascript" src="https://www.zhangqiaokeyan.com/statistics/static/pagecollection.js"></script> <script type="text/javascript" src="https://cdn.zhangqiaokeyan.com/js/tj.js"></script> <script type="text/javascript" src="https://cdn.zhangqiaokeyan.com/js/pushbaidu.js"></script> <script type="text/javascript" src="https://cdn.zhangqiaokeyan.com/js/common/history.js"></script> <script type="text/javascript" src="https://cdn.zhangqiaokeyan.com/js/util/cookie.js?v=5.7.7"></script> <script type="text/javascript" src="https://cdn.zhangqiaokeyan.com/js/weipu/weipu.js?v=5.7.7"></script> </body> <script> $(function(){ var weiPuStatus = getCookie('WeiPuStatus'); if(weiPuStatus){ tipWeiPuStatus(weiPuStatus); delCookie('WeiPuStatus'); } getFacetKeywordVoInId(); var sourcetype = $("#sourcetype").val(); var inyn_provide_service_level = $("#inyn_provide_service_level").val(); if((sourcetype ==1||sourcetype==4)&&inyn_provide_service_level!=4){ getJournal(); } }) </script> </html>