基于模糊数学感官评价和响应面法优化传统青稞酒发酵工艺
张陈, 阎莹莹, 张文会
Optimization of fermentation technology of traditional highland barley wine based on fuzzy mathematical sensory evaluation and response surface method
ZHANG Chen, YAN Yingying, ZHANG Wenhui
中国酿造
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2024, (9): 203
-208
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DOI: 10.11882/j.issn.0254-5071.2024.09.032
