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- W2361755087 abstract "The fuzzy mathematics was used to evaluate the sensory quality of microencapsulated cold press orange peel oil and distilled orange peel oil. Four kinds of methods, maximum y(j) component method, h function method,double weight method and f function method were used and compared with each other. The results indicated that microencapsulated cold press orange peel oil was better than microencapsulated distilled orange peel oil on the flavor. It was also found that f function method is more available." @default.
- W2361755087 created "2016-06-24" @default.
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- W2361755087 date "2004-01-01" @default.
- W2361755087 modified "2023-09-26" @default.
- W2361755087 title "Sensory Evaluation of Orange Oil Encapsulation by Fuzzy Mathematics Method" @default.
- W2361755087 hasPublicationYear "2004" @default.
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