Research on optimization of key attributes of jelly oriented to consumer sensory perception

ZHANG Zukui, SONG Jiahui, XIA Yixun, CHEN Maoshen, ZHONG Fang

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (1) : 261-268.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (1) : 261-268. DOI: 10.13995/j.cnki.11-1802/ts.043998

Research on optimization of key attributes of jelly oriented to consumer sensory perception

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(1): 261-268 https://doi.org/10.13995/j.cnki.11-1802/ts.043998

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