×
模态框（Modal）标题
在这里添加一些文本
Close
Close
Submit
Cancel
Confirm
×
模态框（Modal）标题
×
Toggle navigation
Home
About Journal
About Journal
Editorial Board
Editor-in-chief
Guidelines for Authors
Guidelines for Authors
Instruction for Authors
Pubication Ethics
Contact Us
中文
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, (
17
): 158 -165 . DOI: 10.13995/j.cnki.11-1802/ts.019357
