基于响应面法和模糊数学感官评价法优化油茶籽粕酱油酿造工艺
刘晓媛, 王雪菲, 朱静, 尤书会, 姜兴旭
Optimization of brewing technology of camellia seed meal soy sauce based on response surface method and fuzzy mathematics sensory evaluation method
LIU Xiaoyuan, WANG Xuefei, ZHU Jing, YOU Shuhui, JIANG Xingxu
中国酿造
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2023, (12): 198
-205
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DOI: 10.11882/j.issn.0254-5071.2023.12.031
