Impact of commercial processing on volatile compounds and sensory profiles of flat peach juices by PLSR and BP network
Author:
Affiliation:
1. College of Food Engineering and Nutritional Science Shaanxi Normal University Xi'an China
2. School of Computer Science and Technology Xidian University Xi'an China
Funder
National Natural Science Foundation of China
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14575
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