Optimization of fermentation process of fermented black wolfberry-Rosa roxburghii flavor milk by fuzzy mathematics sensory evaluation combined with response surface methodology

JIA Qingchao, LIANG Yanmei

China Brewing ›› 2021, Vol. 40 ›› Issue (12) : 125-132.

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China Brewing ›› 2021, Vol. 40 ›› Issue (12) : 125-132. DOI: 10.11882/j.issn.0254-5071.2021.12.023
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Optimization of fermentation process of fermented black wolfberry-Rosa roxburghii flavor milk by fuzzy mathematics sensory evaluation combined with response surface methodology

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 40(12): 125-132 https://doi.org/10.11882/j.issn.0254-5071.2021.12.023

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