Optimized formulation of purple sweet potato and naked oats wine based onfuzzy mathematics sensory evaluation and mixture design

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

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (17) : 158-165.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (17) : 158-165. DOI: 10.13995/j.cnki.11-1802/ts.019357

Optimized formulation of purple sweet potato and naked oats wine based onfuzzy mathematics sensory evaluation and mixture design

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(17): 158-165 https://doi.org/10.13995/j.cnki.11-1802/ts.019357

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