Quality Evaluation of Three Kinds of Hickories Based on Grey Relational Analysis and Entropy-Weight Theory

<table class="table-group" id="tab2"><tr><td><table class="table"><tr><td class="thead-hr" colspan="4"><hr/></td></tr><tr class="thead"><td class="align_left">Variety</td><td class="align_center">Big seeds</td><td class="align_center">Medium seeds</td><td class="align_center">Small seeds</td></tr><tr><td class="thead-hr" colspan="4"><hr/></td></tr><tr><td class="align_left">Linan hickory</td><td class="align_center">5</td><td class="align_center">28</td><td class="align_center">12</td></tr><tr><td class="align_left">U.S. hickory</td><td class="align_center">4</td><td class="align_center">34</td><td class="align_center">7</td></tr><tr><td class="align_left">Hunan hickory</td><td class="align_center">5</td><td class="align_center">15</td><td class="align_center">25</td></tr><tr><td class="align_left">Sum</td><td class="align_center">14</td><td class="align_center">77</td><td class="align_center">44</td></tr><tr class="table-tr"><td colspan="4"><hr class="tbody-hr"/></td></tr></table></td></tr></table>

<div>Source and distribution of samples.</div>

Journal of Food Quality

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Table 2

Table 2: Quality Evaluation of Three Kinds of Hickories Based on Grey Relational Analysis and Entropy-Weight Theory 