基于多样度、匹配度和平衡度的常见蔬菜营养价值评价
刘彦君1,2,刘哲3,孟祥红2(
),陆柏益1()
),陆柏益1()
Evaluation of the Vegetables Nutritive Values Based on ‘Three Degree’ Method
LIU YanJun1,2,LIU Zhe3,MENG XiangHong2(),LU BaiYi1()
),LU BaiYi1()
图4. 蔬菜“三度”偏离度及排名
Fig. 4. The variation degree of “Three Degree” and ranking of vegetables
