Physicochemical parameters combined flash GC e-nose and artificial neural network for quality and volatile characterization of vinegar with different brewing techniques.

已完结 20 由浮生渡尘发布于 2026/11/10 21:56:21

DOI:10.1016/j.foodchem.2021.131658
作者：Yu Li,?Chenghao Fei,?Chunqin Mao,?De Ji,?Jingwen Gong,?Yuwen Qin,?Lingyun Qu,?Wei Zhang,?Zhenhua Bian,?Lianlin Su,?Tulin Lu
文献类型：期刊论文
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Abstract：Vinegar is a kind of traditional fermented food, there are significant variances in quality and flavor due to differences in raw ingredients and processes. The quality assessment and flavor

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