胡小霞,邓丽娟,刘睿婷,等. 基于主成分分析的大蒜药用质量评价[J]. 食品工业科技,2023,44(12):293−299. doi: 10.13386/j.issn1002-0306.2022080237.
引用本文: 胡小霞,邓丽娟,刘睿婷,等. 基于主成分分析的大蒜药用质量评价[J]. 食品工业科技,2023,44(12):293−299. doi: 10.13386/j.issn1002-0306.2022080237.
HU Xiaoxia, DENG Lijuan, LIU Ruiting, et al. Evaluation of Medicinal Quality of Garlic Based on Principal Component Analysis[J]. Science and Technology of Food Industry, 2023, 44(12): 293−299. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022080237.
Citation: HU Xiaoxia, DENG Lijuan, LIU Ruiting, et al. Evaluation of Medicinal Quality of Garlic Based on Principal Component Analysis[J]. Science and Technology of Food Industry, 2023, 44(12): 293−299. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022080237.
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