基于不同类型快速描述分析方法的豆豉感官评价——以Napping-UFP法、FCP法和PSP法为例
谭仟, 陈雪, 刘钰颖, 王洪伟, 索化夷
Sensory evaluation of Douchi based on different types of rapid descriptive sensory methods: A case of Napping-UFP, FCP, and PSP
TAN Qian, CHEN Xue, LIU Yuying, WANG Hongwei, SUO Huayi
食品与发酵工业
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2023, (21): 250
-255
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DOI: 10.13995/j.cnki.11-1802/ts.034742
