| Autor: |
ZHANG Qiling, XU Yuanfang, ZHOU Yiji, PENG Ling, YI Jingchao, ZHANG Yong, GUO Feng, DENG Chao, LI Wenge |
| Jazyk: |
čínština |
| Rok vydání: |
2023 |
| Předmět: |
|
| Zdroj: |
Fushe yanjiu yu fushe gongyi xuebao, Vol 41, Iss 6, Pp 060402-060402 (2023) |
| Druh dokumentu: |
article |
| ISSN: |
1000-3436 |
| DOI: |
10.11889/j.1000-3436.2023-0052&lang=zh |
| Popis: |
To explore effective measures to control the flavor of spicy salted duck irradiated by 60Co-γ ray and electron beam, the effects of antioxidants and irradiation temperature on the flavor and electron beam were studied using electronic nose and electronic tongue detection techniques. Radar analysis, principal component analysis (PCA), and linear discriminant analysis (LDA) were performed on the E-tongue and E-nose experimental data. The results indicated that there were significant differences in the flavor of spicy salted duck samples with different treatments (p |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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