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

doi:10.11882/j.issn.0254-5071.2024.09.032

ZHANG Chen, YAN Yingying, ZHANG Wenhui

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

PDF(1486 KB)

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

{{article.zuoZhe_EN}}

Author information +

History +

HeighLight

Abstract

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

{{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

References

Publishing order | Descend order by publishing year | Descend order by cited within

References

Funding

RIGHTS & PERMISSIONS

PDF(1486 KB)

Accesses

Citation

Detail

Sections

Recommended

Received	Revised	Published
2024-01-03	2024-04-27	2024-09-25
Issue Date
2024-10-28

Please choose a citation manager

Content to export