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Flavor quality evaluation system of Xinjiang milk knots by using SOM neural network and the fuzzy AHP

Self‐made milk knots in Xinjiang Kazakh ethnic group were used as material to establish the quality assessment system of flavor quality. The fuzzy analytic hierarchy process based on the optimal consistency matrix was used to evaluate the quality of the samples qualitatively and quantitatively. Its...

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Detalles Bibliográficos
Autores principales: Wei, Zhisheng, Ma, Xueping, Zhan, Ping, Tian, Honglei, Li, Kaixuan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7174216/
https://www.ncbi.nlm.nih.gov/pubmed/32328275
http://dx.doi.org/10.1002/fsn3.1501