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

著录项

• 来源
  《农业科学学报：英文版》 |2019年第1期|P.231-245|共15页
• 作者

  ZHOU Liang; MU Tai-hua; MA Meng-mei; ZHANG Ruo-fang; SUN Qing-hua; XU Yan-wen;

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• 作者单位

  [1]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.China;

  [1]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.China;

  [1]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.China;

  [2]Inner Mongolia Potato Engineering and Technology Research Centre;

  Inner Mongolia University;

  Hohhot 010021;

  P.R.China;

  [2]Inner Mongolia Potato Engineering and Technology Research Centre;

  Inner Mongolia University;

  Hohhot 010021;

  P.R.China;

  [3]Comprehensive Testing Ground;

  Xinjiang Academy of Agricultural Sciences;

  Urumqi 830000;

  P.R.China;

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• 原文格式 PDF
• 正文语种 CHI
• 中图分类 农业科学;
• 关键词

  potatoes; cultivars; nutritional components; grey relational analysis; potato steamed bread;

  机译：土豆;品种;营养成分;灰色关联分析;马铃薯steam头;