基于模糊数学感官评价法和混料设计优化紫薯莜麦酒配方
吴芳彤, 曹倩荣, 吴广枫, 郑翔, 秦艳梅, 马清河
食品与发酵工业 ›› 2019, Vol. 45 ›› Issue (17) : 158-165.
基于模糊数学感官评价法和混料设计优化紫薯莜麦酒配方
Optimized formulation of purple sweet potato and naked oats wine based onfuzzy mathematics sensory evaluation and mixture design
{{custom_ref.label}} |
{{custom_citation.content}}
{{custom_citation.annotation}}
|
/
〈 | 〉 |