ArticleFood science & nutrition2020
Flavor quality evaluation system of Xinjiang milk knots by using SOM neural network and the fuzzy AHP.
Article in Food science & nutrition, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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4 citing papers in PubMed.
- Review of visual analytics methods for food safety risks.NPJ science of food · 2023Review
- Development of a multicriteria decision-making model for evaluating hybrid offspring in the sweetpotato (Breeding science · 2023Article
- Establishment of a no-notice drill mode evaluation system for public health emergencies.PloS one · 2022Article
- Flavor quality evaluation system of Xinjiang milk knots by using SOM neural network and the fuzzy AHP.Food science & nutrition · 2020Article
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5 authors.
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Abstract
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 evaluation system is feasible and can evaluate the quality of milk knot samples by flavor characteristics. This can provide a reference for further research on the origin of differences between two types of milk knot samples.
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