Formulation optimization of fermented Rosa roxburghii-Pyracantha fortuneana fruit flavor jelly by fuzzy comprehensive evaluation combined with response surface method

doi:10.11882/j.issn.0254-5071.2022.11.028

LI Hui, YANG Yongdi, DU Shunnan, FU Guowei, SONG Zefei, SONG Xiaojuan

China Brewing ›› 2022, Vol. 41 ›› Issue (11) : 161-168.

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China Brewing ›› 2022, Vol. 41 ›› Issue (11) : 161-168. DOI: 10.11882/j.issn.0254-5071.2022.11.028

Applied Technology

Formulation optimization of fermented Rosa roxburghii-Pyracantha fortuneana fruit flavor jelly by fuzzy comprehensive evaluation combined with response surface method

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 41(11): 161-168 https://doi.org/10.11882/j.issn.0254-5071.2022.11.028

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