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

Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (15) : 125-135.

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Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (15) : 125-135. DOI: 10.13995/j.cnki.11-1802/ts.040540

Optimization of blueberry composite fermented beverage production process through a multi-dimensional evaluation of component composition, biomimetic technology, and sensory attributes

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 51(15): 125-135 https://doi.org/10.13995/j.cnki.11-1802/ts.040540

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