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

<table class="table-group" id="tab5"><tr><td><table class="table"><tr><td class="thead-hr" colspan="2"><hr/></td></tr><tr class="thead"><td class="align_left">Variety</td><td class="align_center">Evaluation score</td></tr><tr><td class="thead-hr" colspan="2"><hr/></td></tr><tr><td class="align_left">Hunan hickory</td><td class="align_center">64.20345</td></tr><tr><td class="align_left">Linan hickory</td><td class="align_center">75.90734</td></tr><tr><td class="align_left">U.S. hickory</td><td class="align_center">74.17492</td></tr><tr class="table-tr"><td colspan="2"><hr class="tbody-hr"/></td></tr></table></td></tr></table>

<div>Scores of three kinds of hickories considering nutrition, texture, and aroma.</div>

Journal of Food Quality

tab5

Table 5

Table 5: Quality Evaluation of Three Kinds of Hickories Based on Grey Relational Analysis and Entropy-Weight Theory 