Journal of Food Quality / 2019 / Article / Tab 5

Research Article

Origin Identification of the Sauce-Flavor Chinese Baijiu by Organic Acids, Trace Elements, and the Stable Carbon Isotope Ratio

Table 5

Nineteen classification results by PLS-DA for seven different origins.

BijieZunyiQiandnanQiannanTongrenAnshunQianxnanAccurate rate (%)

Bijie600001085.71
Zunyi230200042.86
Qiandnan0017010094.44
Qiannan0201500088.24
Tongren00001800100.00
Anshun3100112070.59
Qianxnan00000016100.00

We are committed to sharing findings related to COVID-19 as quickly and safely as possible. Any author submitting a COVID-19 paper should notify us at help@hindawi.com to ensure their research is fast-tracked and made available on a preprint server as soon as possible. We will be providing unlimited waivers of publication charges for accepted articles related to COVID-19. Sign up here as a reviewer to help fast-track new submissions.