Effect of ultra-high pressure treatment on aroma compounds in cucumber water analyzed by principal component

被引：0
|
作者：
Ma, Hui [1 ]
Wang, Ya-Chao [1 ]
Ma, Yong-Kun [1 ]
Zhang, Hai-Ning [1 ]
Deng, Na-Na [1 ]
Wang, Xing [1 ]
机构：
[1] School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
来源：
Modern Food Science and Technology | 2014年 / 30卷 / 03期
关键词：
Compendex;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
Principal component analysis
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页码：220 / 226
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