Comprehensive Quality Evaluation of Roasted Kernels in Macadamia Nuts Based on Principal Component Analysis and Cluster Analysis
To explore the quality evaluation indicators of roasted macadamia nut kernels and establish a quality evaluation system, 21 samples of macadamia nuts roasted by different temperature and time duration were selected to determine with 16 quality indicators which included in browning index, moisture, t...
Na minha lista:
| Principais autores: | , , , , , , , |
|---|---|
| Formato: | Artigo |
| Idioma: | Chinês |
| Publicado em: |
The editorial department of Science and Technology of Food Industry
2023-09-01
|
| coleção: | Shipin gongye ke-ji |
| Assuntos: | |
| Acesso em linha: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022100124 |
| Tags: |
Sem tags, seja o primeiro a adicionar uma tag!
|