Evaluation of nutrition and sensory quality of flowering Chinese cabbage based on principal component and cluster analysis

HUANG Ying; WU Ting; CAO Weiwei; MA Chaozhi; PAN Siyi; XU Xiaoyun

doi:10.13995/j.cnki.11-1802/ts.023740

HUANG Ying, WU Ting, CAO Weiwei, MA Chaozhi, PAN Siyi, XU Xiaoyun

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (17) : 253-258.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (17) : 253-258. DOI: 10.13995/j.cnki.11-1802/ts.023740

Evaluation of nutrition and sensory quality of flowering Chinese cabbage based on principal component and cluster analysis

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(17): 253-258 https://doi.org/10.13995/j.cnki.11-1802/ts.023740

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Received	Revised	Published
2020-02-24	2020-05-13	2020-09-15
Issue Date
2020-10-14

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