Entropy analysis and grey correlation coefficient cluster analysis of multiple indexes of 5 kinds of condiments
نویسندگان
چکیده
Five condiments, including cinnamon, tangerine peel, clove, licorice, amomum, were selected as the research objects in Guangxi, China. The combustion heat, differential thermal gravimetric analysis, fat, crude fiber, trace element, calcium and ash content data for 5 condiments determined. According to of we constructed a systematic multi-index comprehensive evaluation system using entropy gray pattern recognition grey correlation coefficient cluster analysis. established by provides new idea nutritional condiments. This strong scientific basis large-scale development condiment resources classification research, basic support selection raw materials.
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ژورنال
عنوان ژورنال: Food Science and Technology
سال: 2022
ISSN: ['2331-513X', '2331-5156']
DOI: https://doi.org/10.1590/fst.81122