Citation: | WANG Hao, WANG Peng, YU Jiahang, et al. Sensory Evaluation Combined with Principal Component Analysis and Mahalanobis Distance to Compare the Volatile Flavor Substances of Different Chicken Species[J]. Science and Technology of Food Industry, 2021, 42(17): 235−240. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020100031. |
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