Comprehensive evaluation of aroma quality of Rosa roxburghii pomace fermented by different strains based on principal component analysis and cluster analysis

CHEN Siqi, MENG Man, DU Bofeng, XIAO Shiyun, DING Zhuhong

China Brewing ›› 2019, Vol. 38 ›› Issue (6) : 152-159.

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China Brewing ›› 2019, Vol. 38 ›› Issue (6) : 152-159. DOI: 10.11882/j.issn.0254-5071.2019.06.029
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Comprehensive evaluation of aroma quality of Rosa roxburghii pomace fermented by different strains based on principal component analysis and cluster analysis

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 38(6): 152-159 https://doi.org/10.11882/j.issn.0254-5071.2019.06.029

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