Comprehensive evaluation of Luzhou‐flavor liquor quality based on fuzzy mathematics and principal component analysis

Currently, the primary method of identifying high‐ and low‐quality liquors is sensory tasting, which is prone to uncertainty caused by the biases of tasters. To address this problem, this study used color, aroma, taste, and style as four factors affecting the sensory quality of Luzhou‐flavor liquor;...

Descripción completa

Detalles Bibliográficos
Autores principales: Liu, Yanbo, Qiao, Zhangning, Zhao, Zhijun, Wang, Xian, Sun, Xiyu, Han, Suna, Pan, Chunmei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2022
Materias:
Original Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9179129/
https://www.ncbi.nlm.nih.gov/pubmed/35702309
http://dx.doi.org/10.1002/fsn3.2796

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9179129/
https://www.ncbi.nlm.nih.gov/pubmed/35702309
http://dx.doi.org/10.1002/fsn3.2796

Ejemplares similares