Cite
HARVARD Citation
Wei, Z. et al. (2020). Flavor quality evaluation system of Xinjiang milk knots by using SOM neural network and the fuzzy AHP. Food science & nutrition. 8 (4), pp. 2088-2093. [Online].
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Wei, Z. et al. (2020). Flavor quality evaluation system of Xinjiang milk knots by using SOM neural network and the fuzzy AHP. Food science & nutrition. 8 (4), pp. 2088-2093. [Online].