机译:灰关联分析(GRA)评价中国不同品种马铃薯的营养价值及其在马铃薯ed头制作中的应用
[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;
potatoes; cultivars; nutritional components; grey relational analysis; potato steamed bread;