Grey relational analysis and fuzzy synthetic discrimination of antioxidant components in peach fruit
Free phenolic compounds and total phenolic content were quantified using four stages of four blood-flesh and four non-blood-flesh peach fruits. Data were used to assess the oxidation resistance using grey relational analysis and fuzzy synthetic discrimination methods. Data from equal-weight and weig...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
University of Belgrade, University of Novi Sad
2018-01-01
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| Series: | Archives of Biological Sciences |
| Subjects: | |
| Online Access: | http://www.doiserbia.nb.rs/img/doi/0354-4664/2018/0354-46641800005Z.pdf |