首页|期刊导航|Journal of Future Foods|Evaluation of frying different parts of Flammulina velutipes feet based on nutrition and sense quality using grey relational analysis and entropy weight method
Evaluation of frying different parts of Flammulina velutipes feet based on nutrition and sense quality using grey relational analysis and entropy weight method
Yitong Qiao Zehua Wang Zhenshan Hou Yunting Li Yafei Wang Rongrong Xia Hongli Ren Guang Xin
Journal of Future Foods2026，Vol.6Issue(5)：P.911-920,10.
Journal of Future Foods2026，Vol.6Issue(5)：P.911-920,10.DOI:10.1016/j.jfutfo.2024.11.013
Evaluation of frying different parts of Flammulina velutipes feet based on nutrition and sense quality using grey relational analysis and entropy weight method
摘要
关键词
Fried Flammulina velutipes feet/Food grading/Grey relational analysis/Entropy weight modeling/Nutrition and flavor分类
轻工纺织引用本文复制引用
Yitong Qiao,Zehua Wang,Zhenshan Hou,Yunting Li,Yafei Wang,Rongrong Xia,Hongli Ren,Guang Xin..Evaluation of frying different parts of Flammulina velutipes feet based on nutrition and sense quality using grey relational analysis and entropy weight method[J].Journal of Future Foods,2026,6(5):P.911-920,10.基金项目
supported by Edible Mushroom Resources Exploitation and the Key Technology Development in Efficient Processing(2018YFD0400200) （2018YFD0400200）
the Central Guidance on Local Science and Technology Development Project of Liaoning Province(2021JH5/10400011) （2021JH5/10400011）
High-end Talent Introduction Fund of Shenyang Agricultural University(SYAU20160003). （SYAU20160003）
