Nutritional evaluation of different cultivars of potatoes (Solanum tuberosum L.) from China by grey relational analysis (GRA) and its application in potato steamed bread makingOACSCDCSTPCD
Nutritional evaluation of different cultivars of potatoes (Solanum tuberosum L.) from China by grey relational analysis (GRA) and its application in potato steamed bread making
ZHOU Liang;MU Tai-hua;MA Meng-mei;ZHANG Ruo-fang;SUN Qing-hua;XU Yan-wen
Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs/Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, P.R.ChinaKey Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs/Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, P.R.ChinaKey Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs/Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, P.R.ChinaInner Mongolia Potato Engineering and Technology Research Centre, Inner Mongolia University, Hohhot 010021, P.R.ChinaInner Mongolia Potato Engineering and Technology Research Centre, Inner Mongolia University, Hohhot 010021, P.R.ChinaComprehensive Testing Ground, Xinjiang Academy of Agricultural Sciences, Urumqi 830000, P.R.China
potatoes cultivars nutritional components grey relational analysis potato steamed bread
potatoes cultivars nutritional components grey relational analysis potato steamed bread
《农业科学学报（英文版）》 2019 (1)
231-245,15
This study was financed by the National Key R&D program of China (2016YFE0133600 and 2017YFD0400401), the Collaborative Innovation Task of CAAS (CAAS-XTCX2016005), and the Public Welfare Industry (Agriculture) Research Project, Ministry of Agriculture of China (201503001-2).
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