Optimization of fermentation process of jujube brandy by fuzzy mathematics sensory evaluation combined with response surface methodology

doi:10.11882/j.issn.0254-5071.2022.04.032

PENG Xin, LI Guilin, ASAT·Ahtam, LI Zehan, LI Hanlun, YANG Xingyuan

China Brewing ›› 2022, Vol. 41 ›› Issue (4) : 185-191.

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China Brewing ›› 2022, Vol. 41 ›› Issue (4) : 185-191. DOI: 10.11882/j.issn.0254-5071.2022.04.032

Applied Technology

Optimization of fermentation process of jujube brandy by fuzzy mathematics sensory evaluation combined with response surface methodology

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 41(4): 185-191 https://doi.org/10.11882/j.issn.0254-5071.2022.04.032

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