Volume 43 Issue 2

Jan. 2022

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[1]	HU Xiaoxia, DENG Lijuan, LIU Ruiting, SHI Rongmei. Evaluation of Medicinal Quality of Garlic Based on Principal Component Analysis[J]. Science and Technology of Food Industry, 2023, 44(12): 293-299. DOI: 10.13386/j.issn1002-0306.2022080237
[2]	HUANG Libiao, YUAN Yiyang, CHEN Lin, YANG Meiyan, PENG Zhiyuan, LU Xiaoting, GAO Xiangyang. Comprehensive Evaluation of Quality Characteristics of Different Mango Varieties Based on Principal Component Analysis and HS-SPME-GC-MS Technology[J]. Science and Technology of Food Industry, 2023, 44(3): 297-306. DOI: 10.13386/j.issn1002-0306.2022040221
[3]	Juanyuan HE, Xiang YU, Yanli FENG, Runfeng ZHANG, Lizhong CHEN, Hao HUANG. Muscle Quality Characterization and Principal Component Analysis of Deqing Shrimp[J]. Science and Technology of Food Industry, 2021, 42(8): 264-270. DOI: 10.13386/j.issn1002-0306.2020060342
[4]	GAO Yun, YU Zhi-fang. Quality Evaluation of Celery Based on Principal Component Analysis[J]. Science and Technology of Food Industry, 2020, 41(3): 308-314,320. DOI: 10.13386/j.issn1002-0306.2020.03.051
[5]	WEI Lu-lu, QIN Li-kang, WEN An-yan, ZHU Yi. Quality Evaluation of Different Varieties Millet Based on Principal Components Analysis[J]. Science and Technology of Food Industry, 2019, 40(9): 49-56. DOI: 10.13386/j.issn1002-0306.2019.09.010
[6]	LUO Hong-xia, WANG Li, JU Rong-hui, JIA Hong-liang, PAN Yan, LIN Shao-hua, ZHU Jian-chen. Quality Characteristics and Principal Component Analysis of Different Varieties of Millet Starch[J]. Science and Technology of Food Industry, 2018, 39(24): 11-17. DOI: 10.13386/j.issn1002-0306.2018.24.002
[7]	CAI Fang-yuan, WANG Pei, WANG Zhi-ting, LIU Jing, JIANG Mei. Evaluation of Rice Tofu Quality Based on Correlation Analysis and Principal Component Analysis[J]. Science and Technology of Food Industry, 2018, 39(17): 33-39,45. DOI: 10.13386/j.issn1002-0306.2018.17.006
[8]	YANG Ting, LEI Pan-deng, ZHOU Han-chen, DING Yong, CUI Peng, CHENG Man-huan, HUANG Jian-qin. Studies on aroma components in Taiping Houkui tea by HS-SPME-GC-MS coupled with principal component analysis[J]. Science and Technology of Food Industry, 2017, (10): 49-53. DOI: 10.13386/j.issn1002-0306.2017.10.001
[9]	LIU Sha-sha, ZHANG Bao-shan, SUN Xiao-yuan, LUO Teng. Principal components analysis of flavor compositions in Zizyphus jujube[J]. Science and Technology of Food Industry, 2015, (20): 72-76. DOI: 10.13386/j.issn1002-0306.2015.20.006
[10]	LUO Yan, RUAN Jun-xiang, SU Zhi-heng, LIN Cui, QIN Yang. Discrimination of liubao tea by FTIR and principal component analysis[J]. Science and Technology of Food Industry, 2014, (12): 55-57. DOI: 10.13386/j.issn1002-0306.2014.12.002

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