Optimization of brewing technology of camellia seed meal soy sauce based on response surface method and fuzzy mathematics sensory evaluation method

doi:10.11882/j.issn.0254-5071.2023.12.031

LIU Xiaoyuan, WANG Xuefei, ZHU Jing, YOU Shuhui, JIANG Xingxu

China Brewing ›› 2023, Vol. 42 ›› Issue (12) : 198-205.

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China Brewing ›› 2023, Vol. 42 ›› Issue (12) : 198-205. DOI: 10.11882/j.issn.0254-5071.2023.12.031

Optimization of brewing technology of camellia seed meal soy sauce based on response surface method and fuzzy mathematics sensory evaluation method

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2023, 42(12): 198-205 https://doi.org/10.11882/j.issn.0254-5071.2023.12.031

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Received	Revised	Published
2023-09-08	2023-10-20	2023-12-25
Issue Date
2024-01-02

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