| 模糊数学法在稻米增香效果评定中的应用 |
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| 引用本文： | 毛锦生,施汉堂,朱凝红. 模糊数学法在稻米增香效果评定中的应用[J]. 中国脊柱脊髓杂志, 1998, 0(3) |
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| 作者姓名： | 毛锦生 施汉堂 朱凝红 |
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| 作者单位： | 无锡轻工大学工程设计研究所 |
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| 摘 要： | 应用模糊数学理论建立了一套大米增香剂对普粳米增香效果的评定方法,并用ＧＣ－ＭＳ方法验证。该评定方法成为大米增香剂研究和检测的重要手段之一。
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| 关 键 词： | 感官评定 模糊数学 大米增香剂 |
An Approach to Fuzzy Mathematice on Determining Rice Flavor Enhancement |
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| Mao Jinsheng Shi Hantang Zhu Ninghong. An Approach to Fuzzy Mathematice on Determining Rice Flavor Enhancement[J]. Chinese Journal of Spine and Spinal Cord, 1998, 0(3) |
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| Authors: | Mao Jinsheng Shi Hantang Zhu Ninghong |
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| Abstract: | The method of sensory evaluation of "scented" rice based on fuzzy mathematice was developed and then examined by with the technique of GC MS. It becomes one of main methods studyimg on rice flavor. |
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| Keywords: | sensory evaluation fuzzy mathematics rice flavor enhancer GC MS |
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