基于“组分含量、仿生技术、感官”多维评价的蓝莓复合发酵饮工艺优化研究
王心雨, 李琼, 管咏梅, 柳明慧, 马绍龙, 刘建兵, 易玉敏, 马晓娟, 张华
Optimization of blueberry composite fermented beverage production process through a multi-dimensional evaluation of component composition, biomimetic technology, and sensory attributes
WANG Xinyu, LI Qiong, GUAN Yongmei, LIU Minghui, MA Shaolong, LIU Jianbing, YI Yumin, MA Xiaojuan, ZHANG Hua
食品与发酵工业
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2025, (15): 125
-135
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DOI: 10.13995/j.cnki.11-1802/ts.040540
