Optimization of fermentation technology of traditional highland barley wine based on fuzzy mathematical sensory evaluation and response surface method

ZHANG Chen, YAN Yingying, ZHANG Wenhui

China Brewing ›› 2024, Vol. 43 ›› Issue (9) : 203-208.

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China Brewing ›› 2024, Vol. 43 ›› Issue (9) : 203-208. DOI: 10.11882/j.issn.0254-5071.2024.09.032

Optimization of fermentation technology of traditional highland barley wine based on fuzzy mathematical sensory evaluation and response surface method

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 43(9): 203-208 https://doi.org/10.11882/j.issn.0254-5071.2024.09.032

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