Proposal of a New Orange Selection Process Using Sensory Panels and AHP.

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第一作者： Amparo,Baviera-Puig

第一单位： Department of Economics and Social Sciences, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain.

作者： Amparo,Baviera-Puig ^[1] ; Mónica,García-Melón ^[2] ; María Dolores,Ortolá ^[3] ; Isabel,López-Cortés ^[4]

作者单位： Department of Economics and Social Sciences, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain. ^[1] INGENIO (CSIC-UPV), Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain. ^[2] Institute of Food Engineering for Development, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain. ^[3] COMAV, Department of Plant Production, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain. ^[4]

关键词 acidity aroma consumer behavior food waste healthy diet juiciness multicriteria decision making retailing supplier selection process sweetness

主题词甜橙(Citrus sinensis);水果(Fruit);嗅觉(Smell);味觉(Taste)

DOI 10.3390/ijerph18073333

PMID 33804846

发布时间 2021-04-27

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准确一般字义偏差语意偏离译文作用小提交