Ontology highlight
ABSTRACT:
SUBMITTER: Wei Z
PROVIDER: S-EPMC7174216 | biostudies-literature | 2020 Apr
REPOSITORIES: biostudies-literature
Wei Zhisheng Z Ma Xueping X Zhan Ping P Tian Honglei H Li Kaixuan K
Food science & nutrition 20200321 4
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 result is consistent with the cluster analysis of the SOM neural network. The results showed that the milk knot samples of Altay had differences with the milk knot samples of Yili. The comprehensive e ...[more]