Optimization of quantitative sensory evaluation of Fuzhuan brick-tea by response surface analysis

LI Huan-huan et al

Food and Fermentation Industries ›› 2018, Vol. 44 ›› Issue (8) : 284-290.

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Food and Fermentation Industries ›› 2018, Vol. 44 ›› Issue (8) : 284-290. DOI: 10.13995/j.cnki.11-1802/ts.016116

Optimization of quantitative sensory evaluation of Fuzhuan brick-tea by response surface analysis

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2018, 44(8): 284-290 https://doi.org/10.13995/j.cnki.11-1802/ts.016116

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