基于层次分析法的红酸汤品质评价与优良乳酸菌的分离筛选及应用
张依香, 谢语诗, 王国艳, 唐柳, 郑钰, 陶婷, 支梦娟, 曾海英
Quality evaluation of red sour soup based on analytic hierarchy process and isolation, screening and application of excellent lactic acid bacteria
ZHANG Yixiang, XIE Yushi, WANG Guoyan, TANG Liu, ZHENG Yu, TAO Ting, ZHI Mengjuan, ZENG Haiying
中国酿造
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2026, (3): 66
-74
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DOI: 10.11882/j.issn.0254-5071.2026.03.010
