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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...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2020
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| 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 |