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
Optimized formulation of purple sweet potato and naked oats wine based onfuzzy mathematics sensory evaluation and mixture design
WU Fangtong, CAO Qianrong, WU Guangfeng, ZHENG Xiang,QIN Yanmei, MA Qinghe
食品与发酵工业
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2019, (17): 158
-165
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DOI: 10.13995/j.cnki.11-1802/ts.019357
