Discrimination of different kinds of Luzhou-flavor raw liquors based on their volatile features

Food Research International

Volumn 56, Issue , 2014, Pages 77-84

  Zheng, Jia ^a,c   Liang, Ru ^a   Wu, Chongde ^a   Zhou, Rongqing ^a,b   Liao, Xuepin ^a  

^a SICHUAN UNIVERSITY   (China)

^b National Engineering Research Center of Solid State Brewing   (China)

^c OREGON STATE UNIVERSITY   (United States)

Author keywords

GC MS; Luzhou flavor raw liquor; PCA; PLS DA; Volatile compound

Indexed keywords

GC-MS; LUZHOU-FLAVOR RAW LIQUOR; PCA; PLS-DA; VOLATILE COMPOUNDS;

FAULT TOLERANT COMPUTER SYSTEMS; GAS CHROMATOGRAPHY; MULTIVARIANT ANALYSIS; NATURAL LANGUAGE PROCESSING SYSTEMS; PRINCIPAL COMPONENT ANALYSIS; SATURATED FATTY ACIDS;

LOADING;

EID: 84891646344     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.12.011     Document Type: Article

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