A NEW INDEX FOR CHARACTERIZING MICRO-BEAD MOTION IN A FLOW INDUCED BY CILIARY BEATING: PART II, MODELING.




Quality evaluation of different varieties of Yangzhou orchid dry based on sensory profile analysis, entropy weight method and grey interconnect degree analysis

Objective: The quality characteristics of Yangzhou orchid dry were evaluated scientifically.Methods: Using sensory profile analysis, 14 sensory quality descriptors such as golden, oily, fried fragrance and fragrance were obtained from the initial screening by the M value method.Using correlation analysis and principal component analysis to screen o

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