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

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