A Data-Driven Approach to Link GC-MS and LC-MS with Sensory Attributes of Chicken Bouillon with Added Yeast-Derived Flavor Products in a Combined Prediction Model
基于数据驱动的方法,将GC-MS和LC-MS与添加酵母衍生风味产品的鸡汤的感官属性联系起来,构建联合预测模型
期刊:Metabolites
影响因子:3.7
doi:10.3390/metabo15050317
Leygeber, Simon; Diez-Simon, Carmen; Großmann, Justus L; Dubbelman, Anne-Charlotte; Harms, Amy C; Westerhuis, Johan A; Jacobs, Doris M; Lindenburg, Peter W; Hendriks, Margriet M W B; Ammerlaan, Brenda C H; van den Berg, Marco A; van Doorn, Rudi; Mumm, Roland; Smilde, Age K; Hall, Robert D; Hankemeier, Thomas