模糊综合评判结合响应面法优化发酵刺梨-火棘果风味果冻配方
李会，杨永迪，杜顺南，付国伟，宋泽飞，宋小娟
Formulation optimization of fermented Rosa roxburghii-Pyracantha fortuneana fruit flavor jelly by fuzzy comprehensive evaluation combined with response surface method
LI Hui, YANG Yongdi, DU Shunnan, FU Guowei, SONG Zefei, SONG Xiaojuan
中国酿造
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2022, (11): 161
-168
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DOI: 10.11882/j.issn.0254-5071.2022.11.028
