首页> 外文OA文献 >Principal component analysis of the volatile flavor components and the lexicons of the commercial plain fermented soybean curds.

【2h】

Principal component analysis of the volatile flavor components and the lexicons of the commercial plain fermented soybean curds.

机译：principal component analysis of the volatile flavor components and the lexicons of the commercial plain fermented soybean curds.

页面导航

摘要
著录项
相似文献
相关主题

摘要

Fung Pui-kwan.

机译：冯培宽

著录项

作者

展开▼
作者单位

展开▼
年度 2004
总页数
原文格式 PDF
正文语种 eng
中图分类

相似文献

外文文献
中文文献
专利

1. Genetic Variation Analysis, Correlation Analysis and Principal Component Analysis on Agronomic Traits of Summer Sowing Soybean （Glycine max Merr. ） in Huane-Huai-Hai Re~ion [J] . Baoqing WANG, Lifeng ZHANG, Haiying DAI, 农业生物技术：英文版 . 2013,第003期
2. Quality analysis of commercial samples of Ziziphi spinosae semen (suanzaoren) by means of chromatographic fingerprinting assisted by principal component analysis [J] . Shuai Sun, Hailing Liu, Shunjun Xu, 药物分析学报（英文） . 2014,第003期
3. Volatile flavor components in red fermented soybean (Glycine max) curds. [J] . Chung HY Journal of Agricultural and Food Chemistry . 2000,第5期

机译：红色发酵大豆凝乳中的挥发性风味成分。
4. Volatile components in fermented soybean (Glycine max) curds. [J] . Chung HY Journal of Agricultural and Food Chemistry . 1999,第7期

机译：发酵大豆凝乳中的挥发性成分。
5. Comparison of Volatile Flavor Components in Four Kinds of Chinese Fermented Black Soybeans (Gfycine max (L.) Merrill) by HS-SPME-GC/MS and Chemometrics [J] . Zuo-bing Xiao, Zong-yu Sun, Tao Feng, Food science and technology research . 2011,第4期

机译：通过HS-SPME-GC / MS和化学计量学比较四种中国发酵黑大豆（Gfycine max（L.）Merrill）的挥发性风味成分
6. COMPARISON OF FLAVOR COMPONENTS IN DRY SAUSAGES OBTAINED FROM COMMERCIAL AND NON-FERMENTED SAUSAGES FROM PROTECTED ORIGIN [C] . Alicia Olivares, Jose Luis Navarro, Monica Flores International Flavor Conference . 2010

机译：从受保护起源的商业和非发酵香肠中获得的干香肠中香料组分的比较
7. Instability in principal component analysis: Forming a consensus principal component from multiple sample principal components. [D] . Spurgin, William D. 2016

机译：主成分分析中的不稳定性：由多个样本主成分组成一个共识主成分。
8. Volatile Flavor Components of Blended Tea with Fermented Tea and Herbs [O] . Ji Hyun Kim, Jae Yoon Cha, Tai Sun Shin, 2018

机译：混合茶与发酵茶和草药的挥发性风味成分
9. Development of a flavor fingerprint by gas chromatography ion mobility spectrometry with principal component analysis for volatile compounds from Eucommia ulmoides Oliv. leaves and its fermentation products [O] . Zhihong Wang, Mijun Peng, Zhigang She, 2020

机译：通过气相色谱离子迁移光谱法与杜仲oliv的挥发性化合物的主成分分析进行气相色谱离子迁移光谱部的发育。叶子及其发酵产品

Principal component analysis of the volatile flavor components and the lexicons of the commercial plain fermented soybean curds.

摘要

著录项

相似文献

相关主题

期刊订阅